Redeye Stew Recipes

RED-EYE BEEF STEW

Steps:

• Combine flour, thyme and pepper. Reserve 3 tablespoons flour mixture. Lightly coat beef with remaining flour mixture.
• Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with 2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt.
• Add remaining 2 teaspoons oil and onion to stockpot; cook and stir 5 minutes or until onion is tender. Add coffee; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to bottom of stockpot are dissolved. Stir in tomato paste, molasses, Worcestershire sauce and reserved flour mixture. Return beef and accumulated juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.
• Add potatoes, mushrooms and carrots to stockpot; return to simmer. Continue simmering, covered, 25 to 30 minutes or until beef and vegetables are fork-tender. Add peas; cook, covered, 8 to 10 minutes or until peas are crisp-tender, stirring once.

REDEYE STEW

Steps:

• Combine the flour and salt in a large zip-lock plastic bag; add in the meat in batches and shake until evenly coated.
• Put a large sauté pan over med-high heat; add in the oil.
• Working in batches, add the meat and cook, turning, for 15 minutes, until brown on all sides.
• Place the meat in the slow cooker; add in the potatoes, carrots, onion, garlic, bay leaf, and thyme.
• Remove the sauté pan from the heat and pour in the coffee into the pan; using a wooden spoon, scrape any browned bits off the bottom of the pan.
• Pour the coffee into the slow cooker; add in the water.
• Cover and cook on low for 5 ½ to 7 ½ hours, until the meat is very tender.
• Add in the peas; cook 30 minutes.
• Ladle into bowls; serve hot.

THE MORNING AFTER REDEYE GRAVY

Steps:

• In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.

OLD-FASHIONED BEEF STEW

Steps:

• Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
• Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
• Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.