SUNNY'S EASY RED-EYE BEEF STEW
Provided by Sunny Anderson
Categories main-dish
Time 5h40m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- 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.
ROAST BEEF WITH COFFEE
Don't pass this up because it sounds strange. It is wonderful! Serve with mashed potatoes. This can also be made with a sirloin tip roast or a rump roast.
Provided by karela
Categories Everyday Cooking
Time 3h20m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat slow cooker to low setting OR preheat oven to 350 degrees F (175 degrees C).
- Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat.
- Cook in slow cooker on low setting for 6 to 8 hours OR bake at 350 degrees F (175 degrees C) for 2 to 3 hours.
- When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.
Nutrition Facts : Calories 754 calories, Carbohydrate 3.9 g, Cholesterol 235.9 mg, Fat 48.7 g, Fiber 0.1 g, Protein 70.1 g, SaturatedFat 19.2 g, Sodium 282.3 mg
BEEF STEW WITH COFFEE GRAVY
Comfort food. I know the ingredient list is a little odd, but it makes a really tasty gravy with a lot of depth and character, almost somewhere in between a standard beef stew and pot roast. My family hasn't really cared for most of the stew recipes I've tried (or pot roasts for that matter), but they really like this.
Provided by littleturtle
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Dredge meat in flour to coat (shaking off any excess flour; excess can be reserved and used as a thickener at the end if desired, but I don't).
- In a Dutch oven, heat the grease over medium heat, and brown the beef (5 minutes).
- Whisk together the soup, soup mix, coffee, wine, water, beef base, horseradish sauce, soy sauce, seasoning salt, oregano, thyme, garlic, and onions; add the mixture to the meat in the pot.
- Simmer, covered, over low heat for 30 minutes.
- Add the carrots, potatoes, and turnips, and simmer, covered, until beef is tender (1-1.5 hours) (Stew can be made ahead up to this point and refrigerated).
- Uncover the stew and bring to a boil.
- Cover and cook over medium heat 10-15 minutes more.
- (I just serve at this point, but if thicker gravy is desired) With a slotted spoon, remove the meat and vegetables to a serving platter.
- Stir a couple of tablespoons of water into the reserved flour, and add to the liquid in the pot.
- Boil, stirring constantly, until thickened (2 minutes).
- Pour gravy over meat and vegetables.
Nutrition Facts : Calories 368.8, Fat 11.2, SaturatedFat 4.6, Cholesterol 78.8, Sodium 646.9, Carbohydrate 35.9, Fiber 5.3, Sugar 5, Protein 29.1
COFFEE BEEF STEW
Rich, hearty with bold flavor, this is just what's needed for the cold winter months! VIDEO https://youtu.be/tcfDvuzK6J4
Provided by CLUBFOODY
Categories Winter
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Generously season beef cubes with salt and pepper; set aside.
- In a Dutch oven over medium-high heat, add oil and clarified butter. When it gets hot, working in batches, sear the cubes on all sides, about 3 to 4 minutes.
- Transfer the cubes to a bowl using a slotted spoon and set aside while working with the remaining cubes.
- After the meat is done, reduce the heat to medium and add onions; sprinkle lightly with sea salt. Sauté them until soft, about 4 minutes scraping the bottom of the pot. Add garlic and sauté for 30 seconds.
- Return the cubes to the Dutch oven and season with hot paprika, thyme and rosemary; stir well.
- Using a tablespoon at a time, dust the cubes with flour and stir until well incorporated; cook for 2 minutes stirring continuously.
- Add red wine and scrape the bottom of the pot before adding tomato paste and brown sugar; stir to blend. Add beef broth, coffee, Worcestershire sauce and bay leaf. Stir, increase the heat to medium-high and bring the mixture back to a simmer.
- Cover, reduce the heat to medium-low and cook for 1 hour, stirring occasionally.
- Add celery, carrots and potatoes. Combine the veggies into the mixture making sure they're somewhat submerged by pushing them down.
- Increase the heat to medium-high and bring the stew back to a simmer. Cover, reduce the heat to medium-low and cook for 30 to 40 minutes or until the vegetables are tender.
- When time is up, discard the bay leaf, add the cornstarch mixture and stir until the sauce thickens. Before serving, we'll sprinkle on some fresh chopped parsley.
Nutrition Facts : Calories 678.2, Fat 33.1, SaturatedFat 11.2, Cholesterol 154.9, Sodium 717.1, Carbohydrate 43.3, Fiber 5.3, Sugar 15, Protein 47.6
COFFEE-CRUSTED BEEF TENDERLOIN STEAK
Surprisingly delicious fusion of coffee and cinnamon. Garnish steaks with whole coffee beans and whole cinnamon sticks.
Provided by teamswitch
Categories Meat and Poultry Recipes Beef Steaks
Time 55m
Yield 2
Number Of Ingredients 7
Steps:
- Sift ground espresso beans, brown sugar, cinnamon, cayenne pepper, salt, and black pepper together in a bowl. Generously coat all sides of each steak with espresso mixture. Place steaks on a plate and refrigerate for flavors to blend, about 30 minutes.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat a large oven-proof skillet over medium-high heat; add canola oil. Place steaks in the hot oil and cook until bottom of each steak is browned, 1 1/2 to 2 minutes. Flip steaks and place skillet in the preheated oven.
- Cook the steaks in the preheated oven to your desired degree of doneness, 4 to 5 minutes for medium-rare. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Cover skillet with a tented piece of aluminum foil and let steaks rest for at least 5 minutes.
Nutrition Facts : Calories 521.7 calories, Carbohydrate 23.1 g, Cholesterol 142.8 mg, Fat 25.9 g, Fiber 1.2 g, Protein 47.3 g, SaturatedFat 7.9 g, Sodium 107.1 mg, Sugar 19.8 g
SLOW-COOKED COFFEE BEEF ROAST
Day-old coffee is the key to this flavorful beef roast that simmers in the slow cooker until it's fall-apart tender. Try it once and I'm sure you'll cook it again. -Charles Trahan, San Dimas, California
Provided by Taste of Home
Categories Dinner
Time 8h15m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, brown roast on all sides in oil over medium-high heat. Place in a 5-qt. slow cooker. In the same skillet, saute mushrooms, onions and garlic until tender; stir in the coffee, liquid smoke if desired, salt, chili powder and pepper. Pour over roast. , Cover and cook on low for 8-10 hours or until meat is tender. Remove roast and keep warm. Pour cooking juices into a 2-cup measuring cup; skim fat. , In a small saucepan, combine cornstarch and water until smooth. Gradually stir in 2 cups cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef.
Nutrition Facts : Calories 281 calories, Fat 10g fat (3g saturated fat), Cholesterol 120mg cholesterol, Sodium 261mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 39g protein. Diabetic exchanges
COFFEE-ROASTED FILLET OF BEEF
Just when I think all my recipe snipping and gluing and saving has been for naught, something turns me around. Take this coffee-roasted beef with mushrooms and pasilla chili broth. I couldn't imagine why I had ever cut it out - so busy, so restauranty. But I tried it, soaking chilies in one corner, shiitakes in another, coating the beef with ground coffee and roasting it. Stacking was involved in the plating. I brought the admittedly gorgeous dishes to the table with a cynically arched brow. It was heavenly. And my faith was restored.
Provided by Julie Powell
Categories dinner, main course
Time 2h30m
Yield Serves 4 to 6
Number Of Ingredients 17
Steps:
- Seed, stem and cut the chilies into pieces. Tear the tortilla into pieces. Set both aside. In a saucepan, melt 1 tablespoon butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 3 minutes. Add the chilies and tortilla and cook over medium-low heat, stirring, until softened. Pour in the stock, bring to a boil and then simmer, partly covered, for 10 minutes. In a blender, purée the hot mixture until smooth. Pour through a fine sieve set over a saucepan, pressing on the solids. Discard the solids. Whisk in the cream, 1 teaspoon salt and the brown sugar. Season to taste.
- Preheat the oven to 400 degrees. In a bowl, whisk together the coffee, cocoa and cinnamon. Pat the beef dry and rub with 2 teaspoons salt and 1 teaspoon pepper; then rub with oil. Sprinkle the coffee mixture over a sheet of wax paper and coat the beef in it. Place the beef on a rack set in a roasting pan and let stand at room temperature for 30 minutes.
- Roast the beef for 10 minutes; then lower the temperature to 250 and cook for an hour more, or until the meat reaches 130 degrees. Let stand, loosely covered with foil, for 10 minutes. (The meat will continue to cook, reaching about 135 degrees.)
- Bring the broth to a boil and simmer until just thick enough to coat the back of a spoon. Cover and keep warm.
- In a large skillet, melt the remaining butter over medium-high heat. Add the mushrooms and sauté until golden. Season with salt and pepper.
- Remove the twine and cut the beef into 1/2-inch-thick slices. Spoon just enough broth to cover the bottoms of 4 to 6 shallow, wide soup bowls. Add 2 to 3 slices of beef, spoon more broth over the beef if desired and top with mushrooms and watercress.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 13 grams, Carbohydrate 18 grams, Fat 27 grams, Fiber 4 grams, Protein 47 grams, SaturatedFat 11 grams, Sodium 893 milligrams, Sugar 5 grams, TransFat 1 gram
COFFEE ROAST BEEF
I used to work in a coffee shop, so the idea of using coffee in a delicious entree just tickles me. The coffee add a rich flavor to the gravy.-
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 6 servings plus leftovers.
Number Of Ingredients 12
Steps:
- In a Dutch oven, brown roast in oil on all sides. Remove and set aside. Add onion to the pan; saute until tender. Add garlic and seasonings; cook 1 minute longer., Add the coffee, 3/4 cup water and stock; return roast to pan. Bring to a boil. Cover and bake at 325° for 2-1/4 to 2-3/4 hours or until meat is tender., Remove beef to a serving platter; keep warm. Combine flour and remaining water until smooth. Stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Set aside 2 cups shredded cooked Coffee Roast Beef for Mini Beef Chimichangas and 1/2 pound cooked cubed beef for Spinach Beef Stew. Slice remaining roast and serve with gravy.
Nutrition Facts : Calories 706 calories, Fat 41g fat (15g saturated fat), Cholesterol 246mg cholesterol, Sodium 514mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 75g protein.
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