3lbs boneless beef blade steak, trimmed and cubed into 1 1/2-inch pieces
1teaspoonsea salt, to taste(divided)
1teaspoonblack pepper, to taste
3cupswhite onions, chopped
3largegarlic cloves, pressed
1teaspoondried thyme leaves
3tablespoonsunbleached all-purpose flour
1⁄2cupdry red wine
3cupslow sodium beef broth
1⁄2cupbrewed coffee, strong
1 1⁄2cupscelery, cubed into 1-inch pieces(about 3)
1 1⁄2cupscarrots, cubed into 1-inch pieces(about 2)
4 1⁄2cupsred 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 from Fat 298 g44 %
Total Fat 33.1 g50 %
Saturated Fat 11.2 g55 %
Cholesterol 154.9 mg 51 %
Sodium 717.1 mg 29 %
Total Carbohydrate43.3 g 14 %
Dietary Fiber 5.3 g21 %
Sugars 15 g59 %
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.