READY IN: 2hrs 15mins


  • 3lbs boneless beef blade steak, trimmed and cubed into 1 1/2-inch pieces
  • 1teaspoonsea salt, to taste(divided)
  • 1teaspoonblack pepper, to taste
  • 3tablespoonsvegetable oil
  • 1tablespoonclarified butter
  • 3cupswhite onions, chopped
  • 3largegarlic cloves, pressed
  • 1teaspoonhot paprika
  • 1teaspoondried thyme leaves
  • 12 teaspoondried rosemary
  • 3tablespoonsunbleached all-purpose flour
  • 12 cupdry red wine
  • 3tablespoonstomato paste
  • 3tablespoonsbrown sugar
  • 3cupslow sodium beef broth
  • 12 cupbrewed coffee, strong
  • 1tablespoonWorcestershire sauce
  • 1largebay leaf
  • 1 12 cupscelery, cubed into 1-inch pieces(about 3)
  • 1 12 cupscarrots, cubed into 1-inch pieces(about 2)
  • 4 12 cupsred potatoes, peeled and cubed into 1-inch pieces(about 4)
  • 1tablespooncornstarch (mixed with 1/2 cup cold water)
  • 1tablespoonparsley, chopped(for garnish)

    Serving Size: 1 (592) g

    Servings Per Recipe:6

    Calories: 678.2

    Calories from Fat 298 g 44 %

    Total Fat 33.1 g 50 %

    Saturated Fat 11.2 g 55 %

    Cholesterol 154.9 mg 51 %

    Sodium 717.1 mg 29 %

    Total Carbohydrate43.3 g 14 %

    Dietary Fiber 5.3 g 21 %

    Sugars 15 g 59 %

    Protein 47.6 g 95 %


  • Generously season beef cubes with salt and pepper; set aside.
  • In a Dutch oven over medium-high heat, add oil and clarified butter. When it gets hot, working in batches, sear the cubes on all sides, about 3 to 4 minutes.
  • Transfer the cubes to a bowl using a slotted spoon and set aside while working with the remaining cubes.
  • After the meat is done, reduce the heat to medium and add onions; sprinkle lightly with sea salt. Sauté them until soft, about 4 minutes scraping the bottom of the pot. Add garlic and sauté for 30 seconds.
  • Return the cubes to the Dutch oven and season with hot paprika, thyme and rosemary; stir well.
  • Using a tablespoon at a time, dust the cubes with flour and stir until well incorporated; cook for 2 minutes stirring continuously.
  • Add red wine and scrape the bottom of the pot before adding tomato paste and brown sugar; stir to blend. Add beef broth, coffee, Worcestershire sauce and bay leaf. Stir, increase the heat to medium-high and bring the mixture back to a simmer.
  • Cover, reduce the heat to medium-low and cook for 1 hour, stirring occasionally.
  • Add celery, carrots and potatoes. Combine the veggies into the mixture making sure they’re somewhat submerged by pushing them down.
  • Increase the heat to medium-high and bring the stew back to a simmer. Cover, reduce the heat to medium-low and cook for 30 to 40 minutes or until the vegetables are tender.
  • When time is up, discard the bay leaf, add the cornstarch mixture and stir until the sauce thickens.Before serving, we’ll sprinkle on some fresh chopped parsley.
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