Java Beef Stew
Savor the comforting, bold flavors of Java Beef Stew, a rich and hearty dish that combines tender beef with a unique twist—earthy brewed black coffee that deepens the stew's robust, savory essence. This satisfying recipe starts with seared beef coated in a seasoned flour mixture, then simmers low and slow with a medley of carrots, celery, onions, and garlic. Infused with aromatic herbs, beef broth, and a touch of Worcestershire sauce, this stew takes on a delightful depth of flavor. Cubed russet potatoes add a creamy texture, while a garnish of fresh parsley provides a vibrant finishing touch. Perfect for cozy weeknight dinners or as a crowd-pleasing meal, this Java Beef Stew is ideal served with crusty bread or over steamed rice. Packed with soul-soothing warmth, it’s sure to become a new favorite in your comfort food repertoire.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 0.25 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1.5 cups brewed black coffee
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 russet potatoes, peeled and cubed
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 tablespoons parsley, chopped (for garnish)
Instructions
In a large bowl, combine the flour, salt, and pepper. Toss the beef stew meat in the mixture, ensuring it is evenly coated.
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the brewed coffee, beef broth, tomato paste, and Worcestershire sauce, scraping the bottom of the pot to deglaze it and incorporate any browned bits.
Return the seared beef to the pot, followed by the cubed potatoes, bay leaves, and thyme sprigs. Stir to combine.
Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 90-120 minutes, stirring occasionally, until the beef is tender and the flavors have melded together.
Taste and adjust seasoning with more salt and pepper if needed. Discard the bay leaves and thyme sprigs before serving.
Ladle the stew into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or over steamed rice, if desired.
Nutrition Facts
Calories |
3144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 5419 mg | 236% | |
| Total Carbohydrate | 133.8 g | 49% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 29.6 g | ||
| Protein | 258.6 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 32.5 mg | 181% | |
| Potassium | 6763 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
