Coffee beef stew
A hearty stew to warm you through the winter
Nothing beats a warming stew on a cold winter’s evening. We’ve added our Kenya coffee to this hearty stew, for an even richer, earthy flavour. The Kenya coffee has an almost wine-like taste and fruity flavour, making it the perfect addition to this dish.
Prep time: 20 minutes
Cooking time: 2½ hours
800g diced beef
1 large red onion, chopped
2 white potatoes, cut into chunks
4 carrots, chopped into chunks
2 parsnips, chopped into chunks
Small swede, chopped into chunks
2 celery stalks, diced
2 cloves garlic, crushed
3 tbsp plain flour
½ tsp paprika
2 bay leaves
1 handful of fresh parsley
500ml beef stock
250ml Miles Kenya Ground Coffee, made in a cafetiere
2 tbsp vegetable oil
Pinch of sugar
½ tsp of crush black peppercorns
Pinch of salt
- Heat the oil in a large stove pot over a medium to high heat. Brown the beef in batches and the set to one side.
- Add the onions, carrots, parsnip and swede to the pot and allow to brown and slightly soften before adding the garlic and turning down the heat to medium.
- Mix the flour, paprika, sugar, salt and pepper together and coat the meat in it.
- Add the meat, with all of the juices and flour, back into the pot and stir together.
- Pour the coffee and beef stock over the meat and vegetables, covering them.
- Add the bay leaves and some of the parsley to the pot and cover with a lid. Cook on a low heat, allowing the mixture to simmer gently, for around 1½ hours. Stir occasionally to prevent the stew from sticking to the bottom of the pan.
- After 1½ hours, remove the bay leaves and add the potatoes. Place the lid back on and cook for a further 30-40 minutes. Keep an eye on the liquid and add more water if needed.
- Serve the stew with crusty bread and top with the remaining fresh parsley.
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