Recipe#5755

Title: Beef Stew 18

From: Joel Schwarz joels@u.washington.edu 
 Newsgroups: rec.food.recipes 
 Subject: Brazilian Coffee Beef Stew 
 Date: 24 Oct 1997 05:04:53 -0600 
 Message-ID: Pine.A41.3.95b.971022094923.27966B-100000@homer25.u.washington.edu 

1 medium onion finely chopped
 2 tablespoons olive oil
 2 garlic cloves minced
 1 pound round steak cut into
  small cubes
 2 tablespoons margarine/butter
 1/4 cup flour
 1 cup dry red wine
 2 cups brewed coffee
 1/2 Tsp. chopped fresh oregano
 1/2 Tsp. chopped fresh rosemary
 6 medium mushrooms quartered
 2 medium carrots cut into thin 
  rounds
 black pepper
 Saute onion in olive oil over medium heat in Dutch oven or large sauce pan
 until soft but not brown. About 10 minutes.  Add garlic and cook 30
 seconds. Remove and reserve.  Raise heat to medium-high and brown beef
 cubes. Season with black pepper.  Save with onion.  Lower heat to medium
 and melt margarine in pot and stir in flour until well-blended.  Do not
 burn.  Add wine, coffee and herbs and stir with whisk until slightly
 thickened and well mixed.  Return meat and onions to pot and bring to a
 boil.  Reduce heat to low and simmer 35 minutes.  Add mushrooms and
 carrots.  Simmer 35 minutes longer.  Serve over rice or noodles.