Ingredients
| Quantity | Ingredients |
|---|---|
| 1 lb | boned rump roast |
| 1/4 tsp | salt |
| 1/4 tsp | fresh coarse ground black pepper |
| 1 1/2 cups | strong brewed coffee |
| 1 cup | no-salt-added beef broth |
| 1/2 cup | finely chopped onions |
| 1/3 cup | dry red wine |
| 2 | cloves garlic, minced |
| 1 cup | taro root or potatoes |
| 1 cup | sliced mushrooms |
| 1/4 cup | whole pitted dates, chopped |
| 1 tbsp | capers |
| 2 cups | hot cooked long-grain rice |
| 1/2 cup | shredded chayote or yellow squash |
Directions
1. Trim fat from beef and cut into 1 inch cubes. Sprinkle with salt and pepper. 2. Heat a large saucepan over medium high heat. Add beef and cook 5 minutes or until browned. 3. Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil. Cover and reduce heat; simmer 45 minutes. 4. Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve over rice; top with chayote. Makes 4-6 servings. Per serving: 394 calories, 14.2 g fat (5.5 g saturated, 0 g trans), 274 mg sodium, 2.1 g fibre, 35.5 mg caffeine. 1 hour 25 minutes 30 mins prep.
Source: www.recipezaar.com