Beef Stew with Cuban Coffee Gravy

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.

Yield: 4 servings (serving size: 1 1/4 cups stew, 1/2 cup rice, and 2 tablespoons chayote)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 13%
  • Fat: 4.9g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 30.1g
  • Carbohydrate: 44.9g
  • Fiber: 3g
  • Cholesterol: 65mg
  • Iron: 4.5mg
  • Sodium: 383mg
  • Calcium: 35mg


  • 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


  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.
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