Red Wine And Coffee Beef Stew
Wine and coffee give this beef stew a lovely depth of
flavor. When it comes to cooking with wine, the most important thing to
remember is to use one that you enjoy drinking.
Serves 6
Prep time 20 minutes
Cooking time 2 hours
Ingredient
1 1/2kilos boneless shin shank, cut into large cubes
Salt and pepper, to season
1/4cup olive oil
1/4cup butter, plus extra as needed
1 large onion, diced
1 stick celery, minced
1 whole garlic, minced
4 tablespoons all-purpose flour
1 cup dry red wine
1 cup strong brewed coffee
1 1/2cups beef stock, plus extra as needed
2 bay leaves
2 bay leaves
1 tablespoon olive oil
1 large carrot, peeled and cut into 2-inch pieces
2 medium potatoes, peeled and cut into 2-inch pieces
2 tablespoons butter (optional)
1/4cup all-purpose cream (optional)
Recipe
1. Season beef with
salt and pepper. Heat a heavy-bottomed pot or dutch oven; add olive oil and
butter. Sear beef on all sides. Set aside.
2. In the same pot,
sauté onions, celery, and garlic. Add flour to make a paste. Add 1 to 2
tablespoons butter if the mixture is too dry. Whisk in red wine and cook until
it reduces by half. Add coffee and stock.
3. Return beef to
the pot. Add more stock or water if needed. The beef should be completely
covered with liquid. Add bay leaves.
4. Bring mixture to
a boil, then reduce heat to a simmer. Cook, partially covered, for about 1
1/2hours or until beef is fork-tender and sauce has thickened.
5. Heat oil in a
frying pan. Cook carrots and potatoes until browned. Add to the stew and cook
until vegetables are tender. Turn off heat. Add 2 tablespoons butter and cream,
if using.
Red Wine And
Coffee Beef Stew
