1. Season beef with salt and pepper. Heat oil in large dutch oven over medium-high heat and brown beef in batches, without crowding. Transfer browned beef to bowl or platter. 2. Add more oil to pot if needed. Cook onions until soft, about 6 minutes. Add garlic and cook one minute more. 3. Add wine and coffee. Bring to a boil over high heat. Scrape up browned bits in bottom of pot with a wooden spatula. 4. Return beef to pot and add thyme and bay leaf. Bring to a boil. 5. Reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half. 6. Add veggies to the pot. Continue cooking until beef and veggies are tender, another 30 minutes. 7. Mix butter and flour together to form a paste. Stir in to simmering stew a pinch at a time until desired thickness is achieved. Discard any remaining butter and flour paste. ---------------------------------------------------------------------------
Nutrition
Ingredients
