Red Eye Beef Stew
Warm up with a hearty bowl of Red Eye Beef Stew, a flavorful twist on a classic comfort dish. Infused with the bold, rich depth of brewed black coffee, this stew balances tender chunks of beef chuck, earthy vegetables like carrots, celery, and red potatoes, and fragrant herbs for a truly unforgettable flavor profile. The coffee not only deglazes the pan for enhanced umami, but it also pairs beautifully with the beef, complementing the robust broth made with beef stock, tomato paste, and Worcestershire sauce. Slowly simmered in a Dutch oven, this one-pot wonder yields perfectly tender meat and vegetables, making it the ideal cozy meal for chilly evenings. Garnished with fresh parsley, it’s perfect served with crusty bread to soak up every delicious drop. Packed with rich flavors and wholesome ingredients, Red Eye Beef Stew is a must-try for anyone seeking a comforting, coffee-kissed dinner idea.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 4 carrots, peeled and sliced into 1/2-inch pieces
- 3 celery stalks, sliced into 1/2-inch pieces
- 4 cloves garlic, minced
- 1.5 cups brewed black coffee
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 6 medium red potatoes, quartered
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the beef cubes with salt, pepper, and flour, tossing to coat evenly.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring each piece develops a crust on all sides. Transfer browned beef to a plate and set aside.
Add the remaining 1 tablespoon of olive oil to the pot, then sauté the diced onion, carrots, and celery until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the pot by adding the brewed coffee, scraping up browned bits from the bottom of the pot with a wooden spoon.
Return the beef to the pot, then add the beef broth, tomato paste, Worcestershire sauce, and bay leaves. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 1 hour, stirring occasionally.
After 1 hour, add the red potatoes and thyme sprigs to the pot. Stir well, cover again, and continue to simmer for another 1-1.5 hours, or until the beef and potatoes are tender.
Remove the bay leaves and thyme sprigs, then adjust seasoning with additional salt and pepper to taste.
Serve the stew hot, garnished with chopped parsley. Enjoy with crusty bread or over rice, if desired.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6703 mg | 291% | |
| Total Carbohydrate | 264.1 g | 96% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 43.5 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 484 mg | 37% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 8480 mg | 180% | |
*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.
