A delicious, rich, and slightly unique take on beef stew. Not so many people have heard of using coffee with beef in a stew, but trust me when I say this – you need to try it! The deep flavors that it produces is fantastic, almost similar to fish sauce that I add in other stews or chili’s of mine.

When you’re cooking the beef, it’s imperative that you don’t overcrowd the pan. You want nice caramelized browns on the cubes of beef – adding more flavor as they cook down with the rest of the ingredients. For red wine, I normally choose a Merlot. Anything that’s under $12 but above $5 works best for me. Not too expensive, but not too cheap. Cooking with wine can add great depths of flavors – and even unique flavor combinations you might have not tasted before.

You might call me lazy on this one (and I know sometimes I am), but I bought my mushrooms pre-sliced. The measurement of grams wasn’t taken, but if you slice your own mushrooms, it was just over 1 1/2 cup that I added to the entire recipe. The mushrooms help soak up some of the juices, and also add an essence of savory that I really enjoyed. You can garnish with a sprinkling of oregano and turmeric, but it’s not required.

Yields 6 Total Servings

The Preparation

40 ounces beef stew meat
3 cups brewed coffee
1 cup beef broth
4 1/2 ounces cremini mushrooms
2/3 cup dry red wine
1 medium onion
3 tablespoons coconut oil
2 tablespoons capers
2 teaspoons fresh garlic
1 teaspoon salt
1 teaspoon black pepper

The Execution

1. Cube all stew meat into bite-size chunks. Cut off excess grit. Season with 1 tsp. Salt and 1 tsp. Pepper.

2. Slice onions, mushrooms, and mince garlic.

3. Bring 3 Tbsp. Coconut Oil to its smoking point in a pan on the stove.

4. Brown your beef in batches that don’t overcrowd the pan.

5. As you finish a batch, remove the beef to a plate and continue with your other batch (or batches).

6. Brew 3 cups of strong coffee. I use a Keurig coffee maker for this.

7. Once the beef is finished, start sauteing 1 Medium Onion, 1 1/2 Cup Mushrooms, and 2 tsp. Minced Garlic in the remaining fat.

8. Once the onions are translucent, add 3 Cups Coffee, 1 Cup Beef Stock, 2/3 Cup Red Wine, and 2 Tbsp. Capers.

9. Mix everything together well, then add your beef. Bring the mixture to a boil.

10. Once mixture is boiling, turn the stove to low and cover the pan with a lid.

11. Let this cook for 3 hours on low.

12. If you want to, you can let this simmer without a lid for 30 minutes after the 3 hour mark. This will help reduce the liquids if you want a thicker sauce.

This makes a total of 6 servings of Coffee and Wine Beef Stew. Each serving comes out to be 467 calories, 20g fats, 3.1g net carbs, and 63.4g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
40 ounce beef stew meat	2166	77.3	0	0	0	367.5
3 cup brewed coffee	7	0.1	0	0	0	0.9
1 cup beef broth	40	1.3	0	0	0	6.6
4 1/2 ounce cremini mushrooms	36	0.1	5.2	0.8	4.5	3.2
2/3 cup dry red wine	134	0	4.1	0	4.1	0.1
1 medium onion	38	0.1	8.8	1.6	7.2	1.3
3 tablespoon coconut oil	365	40.5	0	0	0	0
2 tablespoon capers	4	0.2	0.8	0.6	0.3	0.4
2 teaspoon fresh garlic	8	0	1.9	0.1	1.8	0.4
1 teaspoon salt	0	0	0	0	0	0
1 teaspoon black pepper	5	0.1	1.3	0.5	0.8	0.2
Totals	2803	119.7	22.2	3.6	18.6	380.5
Per Serving (/6)	467	20	3.7	0.6	3.1	63.4