Ingredients Edit

Directions Edit

  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.

Notes Edit

  • Serving size and accompaniment:1¼ cups stew, ½ cup rice, and 2 tablespoons chayote
  • Suggested wine: Cabernet Sauvignon
  • To make strong coffee, you can skip the brewing process by mixing a tablespoon of instant espresso granules with 1½ cups of hot water.

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