Beef Stew with Cuban Coffee Gravy

Ingredients

 * 1 lb boned rump roast
 * ¼ tsp salt
 * ¼ tsp coarsely ground black pepper
 * 1½ cup strong brewed coffee
 * 1 cup no-salt-added beef broth
 * ½ cup finely chopped onion
 * ⅓ cup dry red wine
 * 2 garlic cloves minced
 * 1 cup diced peeled taro root or 1 cup diced peeled potato
 * 1 cup sliced mushrooms
 * ¼ cup whole pitted dates chopped
 * 1 tbsp capers
 * 2 cup hot cooked long-grain rice
 * ½ cup shredded chayote or yellow squash

Directions

 * 1) Trim fat from beef, and cut into 1-inch cubes. Sprinkle with salt and pepper. Heat a large saucepan over medium-high heat. Add beef, and cook 5 minutes or until browned. Add coffee and next 4 ingredients (coffee through garlic), and bring to a boil. Cover, reduce heat, and simmer 45 minutes.
 * 2) Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve over rice; top with chayote.
 * 3) Serving Size:1¼ cups stew, ½ cup rice, and 2 tablespoons chayote
 * 4) Suggested Wine: Cabernet Sauvignon
 * 5) NOTES : To make strong coffee, you can skip the brewing process by mixing a tablespoon of instant espresso granules with 1½ cups of hot water.