Categories: Beef, Main Dish, Slow Cooker
Ingredients
- 3 lbs beef stew meat, trimmed of fat, cut into 1 1/2-inch chunks, and blotted dry
- 2 tablespoons all-purpose flour
- salt
- fresh ground black pepper
- 3 tablespoons olive oil
- 2 medium onions, chopped
- 3 carrots, cut diagonally into 2-inch chunks
- 4 new potatoes, diced
- 6 small turnips, peeled and quartered
- 1 cup strong coffee
- 1/2 teaspoon dried thyme
- 1/2 cup dry red wine
Directions
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In a zip-lock plastic bag, toss the beef with the flour, salt, and pepper; shake off excess flour.
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In a big skillet over med-high heat, warm 1 ½ tablespoons oil until very hot.
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Add half the beef; brown on all sides, about 5 minutes; transfer to a slow cooker.
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Repeat with the remaining oil and beef.
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Add the onions to the skillet; cook/stir 5minutes, until softened.
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Transfer to the cooker and add the carrots, potatoes, and turnips.
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Add the coffee and thyme to the cooker.
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Pour the wine into the skillet; bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan.
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Pour into the cooker and stir.
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Cover and cook on LOW for 7-8 hours, until the meat is tender.
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Taste for salt/pepper, add to if needed; serve.