Beef Stew With Coffee Gravy Recipe

Name: Beef Stew With Coffee Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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).
2
In a Dutch oven, heat the grease over medium heat, and brown the beef (5 minutes).
3
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.
4
Simmer, covered, over low heat for 30 minutes.
5
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).
6
Uncover the stew and bring to a boil.
7
Cover and cook over medium heat 10-15 minutes more.
8
(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.
9
Stir a couple of tablespoons of water into the reserved flour, and add to the liquid in the pot.
10
Boil, stirring constantly, until thickened (2 minutes).
11
Pour gravy over meat and vegetables.

328

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Beef Stew With Coffee Gravy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef Stew With Coffee Gravy

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