Beef Stew with Cuban Coffee Gravy

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[edit] Description

[edit] Ingredients

• 1 lb boned rump roast
• 1/4 tsp salt
• 1/4 tsp coarsely ground black pepper
• 1 1/2 cup strong brewed coffee
• 1 cup no-salt-added beef broth
• 1/2 cup finely chopped Onion
• 1/3 cup dry red wine
• 2 garlic cloves minced
• 1 cup diced peeled taro root

	 	OR

• 1 cup diced peeled Potato
• 1 cup sliced Mushrooms
• 1/4 cup whole pitted dates chopped
• 1 tbl capers
• 2 cup hot cooked long-grain rice
• 1/2 cup shredded chayote or yellow squash

[edit] Directions

1. Trim fat from Beef, and cut into 1-inch cubes. Sprinkle with salt and pepper. Heat a large saucepan over medium-high heat. Add Beef, and cook 5 minutes or until browned. Add coffee and next 4 ingredients (coffee through garlic), and bring to a boil. Cover, reduce heat, and simmer 45 minutes.
2. Add taro, Mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve over rice; top with chayote.
3. Serving Size:1 1/4 cups stew, 1/2 cup rice, and 2 tablespoons chayote
4. Suggested Wine: Cabernet Sauvignon
5. NOTES : To make strong coffee, you can skip the brewing process by mixing a tablespoon of instant espresso granules with 1 1/2 cups of hot water.