Beef Coffee Stew

February 08, 2019

This is a delicious stew perfect for anytime. It's yummy with very little salt!


2 1/2 to 3 lbs. beef cut into 1.5 inch pieces
1/3 to 1/2 cups flour
1/2 tsp. coarse Stuart's Spices ground black pepper
1 tsp. Stuart's Spices dried thyme
1 medium onion chopped
6- 2" potatoes quartered
3 large carrots cut into 1" chunks 
8 oz. fresh mushrooms
8 oz. snap peas veined
1 tsp. Stuart's Spices Worcestershire powder ( or 1 tbsp liquid)
2 Tbsp. molasses
1/2 tsp. sea salt
3 to 4 cups strong black coffee
1/2 can tomato paste
Dutch Oven or Crock Pot


  1. In a large bowl, mix flour, pepper and thyme, then lightly coat the meat with the flour mixture.
  2. Heat 2 Tbsp. of oil in a large stock pot and brown meat in two batches. Remove beef from pot.
  3. Add two additional tbsp. of oil and onions to the pot and cook the onion until it is translucent. Stir in reserved flour and brown 2-3 minutes. 
  4. Add coffee stock, tomato paste, Worcestershire, and molasses to mixture and stir well.
  5. Add the meat chunks. Bring to a boil then reduce heat and simmer 1-1 1/2 hours. (2 hours or more in a crock pot).
  6. Add potatoes, mushrooms, and carrots and return to simmer for an additional 30-45 minutes or until vegetables are tender. Add peas and cook covered 8-10 minutes until peas are crisp-tender.

          Serve with toasted bread!

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