Coffee Beef Stew




  • First, I want to thank J.B. Bulharowski at INeedCoffee for posting this great recipe.

    I saw this recipe while browsing my morning coffee sites and just knew I had to make this. I planned to make this Monday since it was Memorial Day and thought it would be the perfect day to cook this along with some relaxation and great coffee.

    When Monday rolled around, I started prepping to make the stew. I went to the store and grabbed all the ingredients I needed, but realized I had no coffee to use. Fear not, I ran over to Whole Foods and browsed the selection of coffees. It didn’t really matter if the coffee wasn’t all that fresh, but I wanted to try and get something as fresh as I could get.

    After a few minutes I landed on Volcano’s Bolivian Caranavi which is a Mild Roast coffee and said to have a

    deep caramel & cocoa tone sweetness with a strong presence of cinnamon.

    I didn’t want to get too dark of a roast to ensure that I didn’t overpower the stew.

    When I got home, I browsed the ingredient list adding and taking out what I didn’t want in the stew.

    Ingredients I used:

    * 2 Lbs. Beef Chuck, Cut Into 1 1/2″ Cubes
    * 1/2 Teaspoon Ground Pepper
    * 1/2 water
    * 1/2 Lb. Carrots, Cut In 1/2″ pieces
    * 3-4 Gold Potatoes, Cut Into Chunks
    * 1 Tablespoon Lemon Juice
    * 1 Teaspoon Worcestershire Sauce
    * 2 Celery Stalks, Cut Into Small Chunks
    * 4 cloves of Garlic, Sliced
    * 1 Medium Onion, Sliced In Half Moons
    * 1-2 Bay Leaves
    * 1/2 Cup Gravy Flour
    * 1 Tablespoon Salt, Seasoned Type
    * ADDED 2 teaspoons of Beef Bouillon

    Instructions Using Stove Top:

    1. Add olive oil to slightly cover bottom of kettle and heat until oil gets hot
    2. Season the meat by covering the meat in flour and other seasonings (i.e. Pepper/Salt) and then throw in kettle
    3. Brown the meat on all sides
    4. Add 4 cups of brewed coffee of your choice along with lemon juice, Worcestershire sauce, garlic, sliced onion, bay leaves, and any other seasonings.
    5. Cover and simmer for 2 hours and stirring occasionally.
    6. Remove bay leaves and any other whole seasonings you added
    7. Add carrots, onions (more if needed), potatoes, celery, beef bouillon and other optional additions
    8. Cook for another 30 minutes or so until vegetables and potatoes are tender
    9. Mix up 1/4 cup or as needed of gravy flour mix to stew until thickened.
    10. Serve & Enjoy!

    At first, I was starting to become unsure that this would turn out good, but I remained hopeful. I mean the coffee encrusted steak turned out delicious.

    In the beginning stages it didn’t smell all that great, but when it was all said and done I was more than excited to try it. The smell coming from the kitchen was mouthwatering. The stew had a rich and slightly dark coffee aroma coming from it. Each bite kept getting better and better. The stew is definitely rich, and very delicious.

    You can taste the coffee, but it has that “it was meant to be there” taste. This is one of those recipes that you just have to experience it for yourself.

    What are you waiting for? Go make some stew!

    Again, credit to J.B. Bulharowski for this recipe.



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    September 11th, 2010 | Jamie | 6 Comments | Tags: , ,

About The Author

Jamie Ferguson

From sunny Sarasota Florida, Jamie Ferguson has been drinking coffee since a very young age. Jamie is just your average jane who has a serious addiction to coffee, but more so has a bigger love for the heart, and the dedication that is put into growing, processing and roasting coffee. Come and join the adventures...