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.

Notes

• Serving size and accompaniment:1¼ cups stew, ½ cup rice, and 2 tablespoons chayote
• Suggested wine: Cabernet Sauvignon
• To make strong coffee, you can skip the brewing process by mixing a tablespoon of instant espresso granules with 1½ cups of hot water.