Wow. THIS is a really delicious stew that is a nice twist when you want that hardy, soul filling meal on a cold day, but you don’t want the “same old stew”. Also, HELLO keto! Very low in carbs with no starchy ingredients in this stew.
The flavor from the wine and coffee give it this nice bold taste that compliments the beef wonderfully. It is really a very simple recipe (which I LOVE because I am all about drawing out the flavor of the meat rather than covering it up with too much of a lot of other things!).
Plus, how could you go wrong with wine and coffee???
- 2.5 lbs stew meat
- 3 cups coffee
- 1 cup beef stock
- 1 ½ cup baby bella mushrooms
- 2/3 cup red wine
- 1 medium onion
- 3 Tbsp coconut oil
- 2 Tbsp capers
- 2 teaspoons garlic
- 1 teaspoon salt
- 1 teaspoon pepper
Season stew meat with 1 tsp. Salt and 1 tsp. Pepper (our stew meat comes already cubed!)
Slice onions, mushrooms, and mince garlic.
Melt 3 Tbsp. coconut oil in a pan on the stove.
Brown your beef and brew 3 cups of coffee
Once the beef is finished, start sautéing the onion, mushrooms, and garlic in the remaining fat.
Once the onions are translucent, add the coffee, beef stock, wine, and capers.
Mix everything together well, then add your beef. Bring the mixture to a boil (we cooked ours in a crock pot)
Once mixture is boiling, turn temperature to low and cover the pan with a lid. Let cook for 3 hours.
For a little thicker sauce you can let this simmer without a lid for 30 minutes after the 3 hour mark to reduce the liquid a bit.
Recipe adapted from ruled.me