Beef Stew with Cuban Coffee Gravy

Chili, Casseroles and Stews.

Beef Stew with Cuban Coffee Gravy


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


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.