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Beef Stew with Cuban Coffee Gravy

Yield 4 servings (serving size: 1 1/4 cups stew, 1/2 cup rice, and 2 tablespoons chayote)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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