Passover, the holiday of freedom, comes with a lot of hard work like cleaning, shopping, cooking and hosting…but once we finally sit around the Passover seder table, a calm happiness spreads around the table. Such warmth fills our hearts, embodying the return of spring.
This coffee and red wine stew is an easy one-pot-dish with rustic and comforting flavors. It will give you the energy boost you’ll need so that you can sing well into the night!
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2.5 lbs. cubed beef stew meat
3 cups brewed coffee
1 cup beef stock
1 1/2 cup mushrooms, sliced (baby bella or button mushrooms)
1 medium onion, sliced
2/3 cup red wine, such as Merlot or other dry-ish red wine
3 Tbsp oil
2 tsp garlic
1 tsp salt
1 tsp pepper
Directions
Heat oil in a large pan on the stove over medium-high heat until it starts to smoke. You want the pan very hot to sear the meat.
Meanwhile, season beef with salt and pepper on all sides. Working in batches so you don't overcrowd the pan, brown beef on all sides. Remove beef from pan and set aside, reserving the fat in the pan.
Reduce heat slightly to medium.
Sauté onions, mushrooms, and garlic in the remaining fat in the pan until onions are translucent. Add coffee, beef stock, and red wine to the vegetables and stir. Add beef back into the mixture, bring to a boil, then reduce heat to low.
Cover and simmer for 3 hours.
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