Ingredients:
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 leaves
1 lb red potatoes, chunked
2 medium carrots, chunked
2 medium parsnips, chunked
1/3 cup unsalted butter, softened
1/3 cup flour
Directions:
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.
Add more oil to pot if needed. Cook onions until soft, about 6 minutes. Add garlic and cook one minute more.
Add wine and coffee. Bring to a boil over high heat. Scrape up browned bits in bottom of pot with a wooden spatula.
Return beef to pot and add thyme and bay leaf. Bring to a boil.
Reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half.
Add veggies to the pot. Continue cooking until beef and veggies are tender, another 30 minutes.
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.
Servings: 8
Time preparation: 30 min.
Time total: 180 min.