Cowboy Coffee Beef Stew with Gaston’s Country Bread
This recipe is very easy and can be made mid-morning and is ready to enjoy by the afternoon. Makes for a flavorful, nutritious dinner on wintry afternoons or evenings.
Ingredients:
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon ground all spice
1/8 teaspoon cayenne
2 tablespoons unsalted butter
2 tablespoons olive oil
1.5-2 lbs Bruce Ranch Stew/Kabob meat
3 1/2 cups beef stock
1/2 cup strong brewed coffee
1 bay leaf
1 medium onion, coarsely chopped
4 carrots, peeled and cut on diagnal, 3/4” long
1.5 lbs small red potatoes or russet potatoes (cut into 1 inch pieces)
1/2 teaspoon black pepper
3 tablespoons tapioca flour or cornstarch. (If using cornstarch, just use 2 tablespoons.)
Directions:
Preheat oven to 300° F. Whisk flour, salt, all spice and cayenne in a small bowl and set aside.
Melt the butter and olive oil in a dutch oven over medium high heat. Once butter is melted, cook the beef stew cubes in the butter, turning 2-3 times until all sides are browned. Work in small batches to not overcrowd the pot.
Reduce the heat to medium and return all of the stew meat to the pot. Sprinkle the flour mixture over the beef and cook while stirring, about 2 minutes.
Add the beef stock, coffee and bay leaf. Bring to a boil and use a spoon to scrape the bottom of the pot releasing any bits of beef.
Cover the pot and transfer it into the oven for 30 minutes.
Next, add the onion, carrots, potatoes and black pepper and continue to cook in the oven until the beef and the vegetables are fork tender, 1 to 1.5 hours more.
Remove the stew from the oven and taste it for salt and pepper. Remove and discard the bay leaf. Whisk the tapioca flour with 2 tablespoons of cool water and stir into the stew.
Stew is now ready to ladle and enjoy with some lightly toasted Country bread! (Our bread of choice is Gaston’s Bakery Country boule bread, made with Idaho wheat. 😊)
Servings: 4-6