Red-Eye Beef Stew
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2 HRS 45 MINS
Time to Cook
Step 1Combine flour, thyme and pepper. Reserve 3 tablespoons flour mixture. Lightly coat beef with remaining flour mixture.
Step 2Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with 2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt.
Step 3Add remaining 2 teaspoons oil and onion to stockpot; cook and stir 5 minutes or until onion is tender. Add coffee; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to bottom of stockpot are dissolved. Stir in tomato paste, molasses, Worcestershire sauce and reserved flour mixture. Return beef and accumulated juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.
Step 4Add potatoes, mushrooms and carrots to stockpot; return to simmer. Continue simmering, covered, 25 to 30 minutes or until beef and vegetables are fork-tender. Add peas; cook, covered, 8 to 10 minutes or until peas are crisp-tender, stirring once.
Nutrition information per serving: 399 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 0 g Trans Fat; 7 g Monounsaturated Fat;) 70 mg Cholesterol; 400 mg Sodium; 36 g Total Carbohydrate; 1 g Dietary Fiber; 34 g Protein; 6 mg Iron; 907 mg Potassium; 12 mg NE Niacin; 0.4 mg Vitamin B6; 3.3 mcg Vitamin B12; 7.4 mg Zinc; 46.1 mcg Selenium; 128 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Potassium.
Filed Under:Pot Roast / Comfort FoodsSoups, Stews & Chili