COFFEE BEEF STEW | Just A Pinch Recipes

Ingredients

• 3 pound(s) boneless beef blade steak, trimmed and cubed into 1 1/2-inch pieces
• ground himalayan sea salt, to taste and divided
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 3 tablespoon(s) vegetable oil
• 1 tablespoon(s) clarified butter
• 3 cup(s) white onions, chopped
• 3 large cloves garlic, pressed
• 1 teaspoon(s) hot paprika
• 1 teaspoon(s) dried thyme leaves
• 1/2 teaspoon(s) dried rosemary
• 3 tablespoon(s) unbleached all-purpose flour
• 1/2 cup(s) dry red wine
• 3 tablespoon(s) tomato paste
• 3 tablespoon(s) brown sugar
• 3 cup(s) low-sodium beef broth
• 1/2 cup(s) strong brewed coffee
• 1 tablespoon(s) Worcestershire sauce
• 1 large bay leaf
• 1 1/2 cup(s) celery (about 3), cubed into 1-inch pieces
• 1 1/2 cup(s) carrots (about 2), cubed into 1-inch pieces
• 4 1/2 to 5 cup(s) red potatoes (about 4), peeled and cubed into 1-inch pieces
• 1 tablespoon(s) cornstarch (mixed with 1/2 cup cold water)
• 1 tablespoon(s) fresh chopped parsley, for garnish