I stumbled across this short and simple recipe in Silver Spoon cookbook and the idea of coffee and wine had me interested. I had never put those two ingredients in the same dish. Made me wonder who thought it up?
Since I am still dealing with the pepper surplus from my garden I thought I would give it a try. I deviated from the cookbook recipe by adding the beans at the end. I just thought it needed a little bit more substance to make the family happy and the beans were a wonderful addition (plus I added extra protein-bonus). The boys all gave it a thumbs up, so it will be on my winter dinner rotation, plus it was so darn easy to pull together it will be a favorite of mine. 
Brazilian Beef Stew
Author:
Amy Stafford via Silver Spoon Cookbook
Recipe type: Soup & Stew
Serves: 6
Prep time:
Cook time:
Total time:
Ingredients
- 2 tablespoons olive oil
- 3½ pounds of stew beef,cubed
- 2 medium onions, thinly sliced (4 cups)
- 3 garlic cloves, minced
- 2 small green bell peppers (I used the purple ones from my garden), diced
- 2 small Pablanos, diced
- ½ cup flour
- ½ bottle dry white wine
- 2 cups brewed coffee
- 2 cans (15.2 oz) black beans, drained and rinsed
- salt and pepper
- 2 tablespoon of Cilantro, chopped
- Shredded Mexican Cheese Mix
- Cooked Rice (optional)
Instructions
- Heat the oil in a large dutch oven or pan, add the meat and cook, stirring frequently, until browned all over. Remove the meat and keep warm.
- Add onions, garlic and peppers to pan and stir to coat with meat juices and cook over low heat, stirring occasionaly, for about 10 minutes.
- Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes. Gradually stir in the wine and coffee and bring to a boil, stirring constantly.
- Return the meat to the pan, season with salt and pepper to taste.
- Add Beans, cover and cook for 1 hour or until the meat is tender.
- If you plan on freezing do not add beans, continue to cook until tender, cool completely, package and freeze. When reheating add beans, and serve.
- Place in bowl, sprinkle with chopped cilantro and cheese. Can be served over rice or alone
About Amy Stafford
You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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Hi, I am Amy, and I am a confessed Food Lover, Garden Addict and Photo Junkie!
{ 10 comments… read them below or add one }
Looks great Amy. White wine and coffee? Interesting combo in a stew!
I know right, I had to try it cause it seemed so weird, but it really works. I just want to know how they came up with mixing the two??
This stew looks delicious! Adding wine always enhances the sauce or the soup.
Julia, Yes I always seem to throw in a splash of wine in soups and stews, but never coffee and white wine together. An odd combo but really delicious!
Such an interesting combination of flavours. I’ve been looking for a new twist on the beef and beans casserole combo, so this will be on the menu next week.
Thank you
After you make it let me know what you think. I always love feedback.
Is it possible to substitute broth for the coffee?
Yes, but I would use a Beef Broth, Chicken or Vegetable would be too light.
I was so enticed by the photo! I made something Brazilian recently and loved it so I know it is going to be superlative.
Thaոkѕ very nixe blog!
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