Ingredients
-
1
-
1/4
-
1/4
-
1 1/2
-
1
-
1/2
-
1/3
-
2
-
1
-
1
-
1/4
-
1
-
2
-
1/2
-
Directions
Beef Stew with Cuban Coffee Gravy,This recipe was printed in the “Cooking Light” magazine.,When I came across this recipe I found it an intriguing mix of ingredients. I’m so glad that I decided to try it it’s delicious. Having said that I didn’t go exactly by the recipe and my changes were as follows: no wine as we don’t care for it, used the potato and subbed chopped raisins for the dates as dates are very expensive here, lastly I didn’t have the chayote or squash so did without. Still the result was a very pleasant meal that even my super picky DH enjoyed. Don’t be afraid if this, it’s great! Made for Comfort Cafe, Jan ’10.
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Steps
|
1
Done
|
Trim Fat from Beef and Cut Into 1 Inch Cubes. |
|
2
Done
|
Sprinkle With Salt and Pepper. |
|
3
Done
|
Heat a Large Saucepan Over Medium High Heat. |
|
4
Done
|
Add Beef and Cook 5 Minutes or Until Browned. |
|
5
Done
|
Add Coffee and Next 4 Ingredients (coffee Through Garlic) and Bring to a Boil. |
|
6
Done
|
Cover and Reduce Heat and Simmer 45 Minutes. |
|
7
Done
|
Add Taro, Mushrooms, Dates, and Capers; Bring to a Boil. Cover, Reduce Heat, and Simmer 20 Minutes. |
|
8
Done
|
Serve Over Rice; Top With Chayote. |
