Beef Stew with Cuban Coffee Gravy

Cooking Light
To make strong coffee, you can skip the brewing process by mixing a tablespoon of instant coffee granules with 1 1/2 cups of hot water.
4 servings (serving size: 1 1/4 cups stew, 1/2 cup rice, and 2 tablespoons chayote)


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1 pound boned rump roast
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 1/2 cups strong brewed coffee
1 cup no-salt-added beef broth
1/2 cup finely chopped onion
1/3 cup dry red wine
2 garlic cloves, minced
1 cup diced peeled taro root or potato
1 cup sliced mushrooms
1/4 cup whole pitted dates, chopped
1 tablespoon capers
2 cups hot cooked long-grain rice
1/2 cup shredded chayote or yellow squash


Trim fat from beef, and cut into 1-inch cubes. Sprinkle with salt and pepper. Heat a large saucepan over medium-high heat. Add beef, and cook 5 minutes or until browned. Add coffee and next 4 ingredients (coffee through garlic), and bring to a boil. Cover, reduce heat, and simmer 45 minutes.

Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve over rice; top with chayote.

Created date

July 1998

Nutritional Information

Calories 351
Caloriesfromfat 13 %
Fat 4.9 g
Satfat 1.7 g
Monofat 1.9 g
Polyfat 0.3 g
Protein 30.1 g
Carbohydrate 44.9 g
Fiber 3 g
Cholesterol 65 mg
Iron 4.5 mg
Sodium 383 mg
Calcium 35 mg