Coffee and Wine Beef Stew

Coffee and Wine Beef Stew

A delicious, rich, and slightly unique take on beef stew. 

  • 2.5 pounds stew meat
  • 3 cups coffee
  • 1 cup beef stock
  • 1 ½ cup baby bella mushrooms
  • 2/3 cup red wine, like Merlot
  • 1 medium onion
  • 3 tablespoons coconut oil
  • 2 tablespoons capers
  • 2 teaspoons garlic
  • 1 teaspoon salt
  • 1 teaspoon pepper

  • How to prepare:
    1. Cube all stew meat into bite-size chunks. Cut off excess grit. Season with 1 tsp. Salt and 1 tsp. Pepper.
    2. Slice onions, mushrooms, and mince garlic.
    3. Bring 3 Tbsp. Coconut Oil to its smoking point in a pan on the stove.
    4. Brown your beef in batches that don’t overcrowd the pan.
    5. As you finish a batch, remove the beef to a plate and continue with your other batch (or batches).
    6. Brew 3 cups of strong coffee. I use a Keurig coffee maker for this.
    7. Once the beef is finished, start sauteing 1 Medium Onion, 1 1/2 Cup Mushrooms, and 2 tsp. Minced Garlic in the remaining fat.
    8. Once the onions are translucent, add 3 Cups Coffee, 1 Cup Beef Stock, 2/3 Cup Red Wine, and 2 Tbsp. Capers.
    9. Mix everything together well, then add your beef. Bring the mixture to a boil.
    10. Once mixture is boiling, turn the stove to low and cover the pan with a lid.
    11. Let this cook for 3 hours on low.
    12. If you want to, you can let this simmer without a lid for 30 minutes after the 3 hour mark. This will help reduce the liquids if you want a thicker sauce.

    Makes 6 total servings. Per serving, it is 504 Calories, 32.2g Fats, 2.7g Net Carbs, and 42.5g Protein.

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