Red-Eye Beef Stew

Name: Red-Eye Beef Stew
Ingredients: 1 beef Cross Rib Roast, Shoulder Roast or Bottom Round Rump Roast (about 2-1/2 pounds), cut into 1-1/2 inch pieces; 1/3 cup all-purpose flour; 1 teaspoon dried thyme leaves; 1/2 teaspoon pepper; 2 tablespoons olive oil, divided; 1/2 teaspoon salt; 1 medium onion, chopped; 2-1/2 cups brewed coffee; 1/3 cup tomato paste; 2 tablespoons molasses; 1 tablespoon Worcestershire sauce; 6 small Yukon Gold or yellow flesh potatoes (about 2-inch diameter), quartered; 8 ounces button or cremini mushrooms, cut in half; 1-1/2 cups baby carrots; 8 ounces sugar snap peas

www.utahbeef.org

Try this spin on a classic Southern coffee based gravy in a savory stew made with tender pieces of beef, potatoes, mushrooms and carrots! Get the recipe.

View Original

Share this recipe:

Ingredients

1 beef Cross Rib Roast, Shoulder Roast or Bottom Round Rump Roast (about 2-1/2 pounds), cut into 1-1/2 inch pieces
1/3 cup all-purpose flour
1 teaspoon dried thyme leaves
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1/2 teaspoon salt
1 medium onion, chopped
2-1/2 cups brewed coffee
1/3 cup tomato paste
2 tablespoons molasses
1 tablespoon Worcestershire sauce
6 small Yukon Gold or yellow flesh potatoes (about 2-inch diameter), quartered
8 ounces button or cremini mushrooms, cut in half
1-1/2 cups baby carrots
8 ounces sugar snap peas