Name: Beef Stew with Cuban Coffee Gravy
Yield: 4 servings (serving size: 1 1/4 cups stew, 1/2 cup rice, and 2 tablespoons chayote)
Ingredients: 1 pound boned rump roast; ¼ teaspoon salt; ¼ teaspoon coarsely ground black pepper; 1 ½ cups strong brewed coffee; 1 cup no-salt-added beef broth; ½ cup finely chopped onion; ⅓ cup dry red wine; 2 garlic cloves, minced; 1 cup diced peeled taro root or potato; 1 cup sliced mushrooms; ¼ cup whole pitted dates, chopped; 1 tablespoon capers; 2 cups hot cooked long-grain rice; ½ 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.

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Beef Stew with Cuban Coffee Gravy

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