Beef Stew With Cuban Coffee Gravy Recipes

BEEF STEW WITH CUBAN COFFEE GRAVY

Beef Stew with Cuban Coffee Gravy image

Make and share this Beef Stew with Cuban Coffee Gravy recipe from Food.com.

Provided by James Craig

Categories Stew

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb boned rump roast
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 1/2 cups strong brewed coffee
1 cup no-salt-added beef broth
1/2 cup finely chopped onion
1/3 cup dry red wine
2 cloves garlic, minced
1 cup taro root or 1 cup potato
1 cup sliced mushrooms
1/4 cup whole pitted dates, chopped
1 tablespoon capers
2 cups hot cooked long-grain rice
1/2 cup shredded chayotes or 1/2 cup yellow squash

Steps:

Trim fat from beef and cut into 1 inch cubes.
Sprinkle with salt and pepper.
Heat a large saucepan over medium high heat.
Add beef and cook 5 minutes or until browned.
Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil.
Cover and reduce heat and simmer 45 minutes.
Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Serve over rice; top with chayote.

BEEF STEW WITH COFFEE GRAVY

Beef Stew With Coffee Gravy image

Comfort food. I know the ingredient list is a little odd, but it makes a really tasty gravy with a lot of depth and character, almost somewhere in between a standard beef stew and pot roast. My family hasn't really cared for most of the stew recipes I've tried (or pot roasts for that matter), but they really like this.

Provided by littleturtle

Categories Stew

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 19

Ingredients

1/4-1/2 cup wheat flour
1 1/2-2 lbs chuck roast or 1 1/2-2 lbs round roast, cut into 1 - 1 1/2-inch cubes
1 1/2 tablespoons bacon grease or 1 1/2 tablespoons olive oil
1 (10 3/4 ounce) can cream of asparagus soup
1 (1 ounce) package lipton's onion and mushroom soup mix
1 cup strong coffee
1/2 cup dry red wine (I like Marsala)
1 cup water
1 tablespoon beef bouillon
1 tablespoon horseradish sauce (I like Beaver brand deli style)
2 tablespoons soy sauce
1 teaspoon seasoning salt
3/4 teaspoon dried oregano
1/2 teaspoon ground thyme
4 garlic cloves, crushed
1 onion, peeled & chopped
3 carrots, peeled & cut diagonally into 2-inch pieces (about 6 1/2 ounces) or 12 -17 whole baby carrots (about 6 1/2 ounces)
2 large russet potatoes or 2 large red potatoes, cut into 1 . 5-inch chunks
3 small turnips, peeled & quartered

Steps:

Dredge meat in flour to coat (shaking off any excess flour; excess can be reserved and used as a thickener at the end if desired, but I don't).
In a Dutch oven, heat the grease over medium heat, and brown the beef (5 minutes).
Whisk together the soup, soup mix, coffee, wine, water, beef base, horseradish sauce, soy sauce, seasoning salt, oregano, thyme, garlic, and onions; add the mixture to the meat in the pot.
Simmer, covered, over low heat for 30 minutes.
Add the carrots, potatoes, and turnips, and simmer, covered, until beef is tender (1-1.5 hours) (Stew can be made ahead up to this point and refrigerated).
Uncover the stew and bring to a boil.
Cover and cook over medium heat 10-15 minutes more.
(I just serve at this point, but if thicker gravy is desired) With a slotted spoon, remove the meat and vegetables to a serving platter.
Stir a couple of tablespoons of water into the reserved flour, and add to the liquid in the pot.
Boil, stirring constantly, until thickened (2 minutes).
Pour gravy over meat and vegetables.

Nutrition Facts : Calories 368.8, Fat 11.2, SaturatedFat 4.6, Cholesterol 78.8, Sodium 646.9, Carbohydrate 35.9, Fiber 5.3, Sugar 5, Protein 29.1

CUBAN BEEF STEW

Cuban Beef Stew image

The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.

Provided by Bob Cody

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h10m

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 ½ pounds sirloin tips, cubed
2 bay leaves
½ teaspoon ground cumin
1 teaspoon dried oregano
½ cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
¼ cup pimento-stuffed green olives
¼ cup raisins
2 tablespoons capers
4 potatoes, peeled and quartered
salt and pepper to taste

Steps:

In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 29.4 g, Cholesterol 57 mg, Fat 17.2 g, Fiber 3.7 g, Protein 19.5 g, SaturatedFat 5.7 g, Sodium 498.5 mg, Sugar 5.9 g

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