Red-Eye Beef Stew
Ingredients icon 15 Ingredients
Servings icon Makes 6 servings
Time icon 2-3/4 hours



  1. Combine flour, thyme and pepper. Reserve 3 tablespoons flour mixture. Lightly coat beef with remaining flour mixture.

  2. Heat 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.

  3. Add remaining 2 teaspoons oil and onion to stockpot; cook and stir to 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 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.

  4. Add 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

Nutrition information per serving: 399 Calories; 99 kcal Calories from fat; 11 g 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 Niacin; 0.4 mg Vitamin B6; 3.3 mcg Vitamin B12; 7.4 mg Zinc; 46.1 mcg Selenium; 128 mg Choline;

Share this Recipe