Java Beef Stew

Total Time: 3 hrs Preparation Time: 30 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 8
• 3 lbs beef chuck, cut into 1 . 5 inch cubes
• salt and pepper
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 4 garlic cloves, finely chopped
• 2 cups hearty red wine (zinfandel or shiraz)
• 1 cup strong brewed coffee
• 1 tablespoon dried thyme
• 1 bay leaf
• 1 lb red potatoes, chunked
• 2 medium carrots, chunked
• 2 medium parsnips, chunked
• 1/3 cup unsalted butter, softened
• 1/3 cup flour

Recipe

• 1 season beef with salt and pepper. heat oil in large dutch oven over medium-high heat and brown beef in batches, without crowding. transfer browned beef to bowl or platter.
• 2 add more oil to pot if needed. cook onions until soft, about 6 minutes. add garlic and cook one minute more.
• 3 add wine and coffee. bring to a boil over high heat. scrape up browned bits in bottom of pot with a wooden spatula.
• 4 return beef to pot and add thyme and bay leaf. bring to a boil.
• 5 reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half.
• 6 add veggies to the pot. continue cooking until beef and veggies are tender, another 30 minutes.
• 7 mix butter and flour together to form a paste. stir in to simmering stew a pinch at a time until desired thickness is achieved. discard any remaining butter and flour paste.