Beef stew in a coffee-red wine sauce

Nothing is quite as comforting as a hot savory stew on a frosty winter’s day. This one pot recipe brings depth and earthiness to the classic via the inclusion of coffee. Delicious and easy to prepare, this stew can be served alone, on a bed of noodles, or with some fresh crusty bread. The recipe yields enough to share, but feel free to save the leftovers for multiple servings as the flavors will continue to develop and improve over time. With a recipe this delicious, who could blame you? Enjoy!


  • 2 & 1/2 pounds of beef — stew meat or chuck cut into approximate 1-inch cubes
  • 3 cups of strong brewed coffee
  • 1 & 1/2 cups beef stock
  • 3/4 cup Chianti (or rich red wine)
  • 1 & 1/2 cups mushroom
  • 2 large cloves of garlic, pressed
  • 1 teaspoon each thyme, salt, & pepper
  • 4 tablespoons vegetable oil
  • 2 large shallots (or onions)
  • 4 medium carrots cut into chunks
  • 4 medium potatoes cut into chunks
  • 1 bay leaf
  • Dash of mustard powder
  • 1/4 cup of flour
  • 1 tablespoon Worcestershire sauce


1.) Coat your beef cubes in flour. Add 2 tablespoons of oil to a Dutch oven. Incrementally add small amounts of beef to the pan. Cook on medium/high heat until brown, removing the browned meat as you go.

2.) Reduce the heat to medium and add the remaining oil to the dutch oven. Include the garlic, onions, salt, pepper, thyme, bay leaf, mustard, and mushrooms. Cook until the onions are translucent, stirring frequently. Stir in the remaining flour. Gradually, add in the liquid (soup, coffee, Worcestershire, and wine) and beef. Heat until the stew begins to boil. Reduce the heat to low, cover, and allow the stew to simmer for 2 hours.

3.) Add in the potatoes and carrots. Cover and simmer for an additional 45 minutes, or until the vegetables are soft. Discard the bay leaf.

4.) Serve alone or over noodles and enjoy!

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