Sunny's Easy Red-Eye Beef Stew
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 506
- Total Fat
- 16
- Saturated Fat
- 7
- Carbohydrates
- 55
- Dietary Fiber
- 3
- Sugar
- 2
- Protein
- 33
- Cholesterol
- 95
- Sodium
- 1028
- Total: 5 hr 40 min
- Active: 40 min
Ingredients
2 pounds top round beef, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 pound ground beef
1 jalapeno, halved
1/4 cup all-purpose flour
1 cup frozen chopped onions
1 teaspoon Hungarian hot paprika
6 to 8 leaves fresh sage
4 cloves garlic, halved
2 cups beef stock
1 1/2 cups strong brewed coffee
8 ounces red bliss potatoes
8 ounces baby carrots
8 cups cooked white rice, for serving
1/4 cup chopped fresh curly parsley, for sprinkling
Directions
- Season the beef cubes on all sides with salt and pepper. In a large, ovensafe pot or Dutch oven over medium-high heat, add the butter. Add the ground beef, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove to a plate. Working in batches, sear the beef cubes and jalapeno halves on all sides, about 10 minutes. Remove to a bowl, leaving the fat in the pot. Toss the seared beef cubes and jalapeno with the flour.
- Preheat the oven to 250 degrees F. Add the onions, paprika and sage to the pot and cook, stirring, until the onions are tender, 5 to 7 minutes. Add the garlic, ground and cubed beef and jalapenos to the pot. Add the beef stock and 1 cup of the coffee. Season with a pinch of salt. Cover and cook in the oven until the beef is tender, about 4 hours.
- At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup coffee. Cover and continue to cook until the potatoes and carrots are tender, about 1 hour. Skim off any fat from the top, then spoon the stew over the rice. Sprinkle with parsley before serving.