Island Pastures Beef and Coffee Stew

READY IN 120 mins

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!

Ingredients

1 kg boneless blade Island Pastures beef roast
2 tablespoons coconut oil
1 teaspoon fresh ground pepper
1 red onion (chopped)
1 bulb garlic (sliced)
4 stalks celery (sliced)
2 teaspoons of each Ancho chili powder, turmeric, and salt
1 teaspoon fresh ground pepper
2 cups bright flavoured medium roast coffee
1 cup water
1 large yam (chopped)
Parsley, basil or cilantro for garnish

Directions

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.

PREP 45 mins
COOK 90 mins
READY IN 120 mins