Recipe courtesy of Sunny Anderson
Sunny's Easy Red-Eye Beef Stew
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- Level: Easy
- Total: 5 hr 40 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 506
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 33 g
- Cholesterol
- 95 mg
- Sodium
- 1028 mg
- Level: Easy
- Total: 5 hr 40 min
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 506
- Total Fat
- 16 g
- Saturated Fat
- 7 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 33 g
- Cholesterol
- 95 mg
- Sodium
- 1028 mg
Ingredients
Directions
- Season the beef cubes on all sides with salt and pepper. In a large, ovensafe pot or Dutch oven over medium-high heat, add the butter. Add the ground beef, season with salt and pepper and cook until browned, 5 to 8 minutes. Remove to a plate. Working in batches, sear the beef cubes and jalapeno halves on all sides, about 10 minutes. Remove to a bowl, leaving the fat in the pot. Toss the seared beef cubes and jalapeno with the flour.
- Preheat the oven to 250 degrees F. Add the onions, paprika and sage to the pot and cook, stirring, until the onions are tender, 5 to 7 minutes. Add the garlic, ground and cubed beef and jalapenos to the pot. Add the beef stock and 1 cup of the coffee. Season with a pinch of salt. Cover and cook in the oven until the beef is tender, about 4 hours.
- At the 4-hour mark, add the potatoes, carrots and remaining 1/2 cup coffee. Cover and continue to cook until the potatoes and carrots are tender, about 1 hour. Skim off any fat from the top, then spoon the stew over the rice. Sprinkle with parsley before serving.
