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red eye beef stew

  • Ready in: 2 hours 45 minutes
  • Serves: 6
red eye beef stew

INGREDIENTS:

  • 2-1/2 pounds beef shoulder Roast Boneless or Bottom Round Roast, cut into 1-1/2 inch pieces
  • 1/3 cup all-purpose flour
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1 medium onion, chopped
  • 2 1/2 cups brewed coffee
  • 1/3 cup tomato paste
  • 2 tablespoons molasses
  • 1 teaspoons Worcestershire sauce
  • 6 small Yukon Gold or yellow flesh potatoes (about 2-inch diameter), quartered
  • 8 ounces button or cremini mushrooms, cut in half
  • 1 1/2 cups baby carrots
  • 8 ounces sugar snap peas

DIRECTIONS:

  1. Combine flour, thyme and pepper. Reserve 3 tablespoons flour mixture. Lightly coat beef with remaining flour mixture.
  2. Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with 2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt.
  3. Add remaining 2 teaspoons oil and onion to stockpot; cook and stir to 5 minutes or until onion is tender. Add coffee; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to stockpot are dissolved. Stir in tomato paste, molasses, Worcestershire sauce and reserved flour mixture. Return beef and accumulated juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.
  4. Add potatoes, mushrooms and carrots to stockpot; return to simmer. Continue simmering, covered, 25 to 30 minutes or until beef and vegetables are fork-tender. Add peas; cook, covered, 8 to 10 minutes or until peas are crisp-tender, stirring once.

NUTRITIONAL INFORMATION
Nutrition information per serving: 399 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 0 g Trans Fat; 7 g Monounsaturated Fat;) 70 mg Cholesterol; 400 mg Sodium; 36 g Total Carbohydrate; 1 g Dietary Fiber; 34 g Protein; 6 mg Iron; 907 mg Potassium; 12 mg Niacin; 0.4 mg Vitamin B6; 3.3 mcg Vitamin B12; 7.4 mg Zinc; 46.1 mcg Selenium; 128 mg Choline.

This recipe is an excellent source of Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.

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