Recipe by Chef Michael Williams
Island Pastures Beef and Coffee Stew
- Prep time 45 mins
- Cook time 1 hour 30 mins
- Ready in 2 hours
This is one of my go to stews. I love the use of yams instead of potato for a lovely sweetness. The spices used also provide a nice little kick that goes great with the coffee flavour. By using the shoulder cut, you ensure a delicious, rich and tender stew. Enjoy!
- Grab your roast, and cube into 1-inch chunks. Remove any large sections of fat to prevent the stew from being to greasy.
- Preheat a large pot on medium high heat. Add the coconut oil and then the beef and give a head start on the browning process.
- Once the beef has begun browning, you can add the onion, garlic and celery. Sauté for a few minutes, stirring regularly to add some caramelization.
- Once the veggies are lightly browned, add the spices to the pot and sauté stirring constantly for 1 – 2 minutes to bring out the fragrance of the spices.
- Now you can add the coffee and the water, bring to a simmer and cover your stew. It is going to take at least 90 minutes on a gentle simmer to make that beef tender.
- After about 60 minutes, add the yams and stir them in.
- The stew will be ready once the beef is fork tender. That means a fork should cut it fairly effortlessly.
The kind of coffee you use will have a big impact on the flavour of the stew. I encourage you to use a bright acidic medium roast kind of coffee rather than a dark roast chocolatey option.
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