Ready to unlock a secret weapon for the most flavorful beef stew you’ve ever tasted? It’s coffee! Don’t worry, your stew won’t taste like a latte. Instead, the coffee adds an incredible depth and richness that perfectly complements the savory beef and earthy mushrooms. This Instant Pot recipe transforms humble ingredients into a gourmet-level comfort food masterpiece in just 35 minutes. It’s the perfect, soul-warming meal for a chilly evening, and it’s about to become your new favorite.
Ingredients
• Total Time: 35 MIN | Serves: 6
• 2.5 lbs / 1.1 kg beef stew meat, cut into 1-inch cubes
• 3 cups / 720 ml strong brewed coffee
• 1 cup / 240 ml beef stock or bone broth
• 1 cup / 90 g button mushrooms, halved
• 1 cup / 240 ml dry red wine
• 1 large onion, minced
• 3 tbsp / 45 ml olive oil
• 2 tbsp / 6 cloves garlic, minced
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions1. Set your Instant Pot to the “Sauté” function. Once hot, add the olive oil.2. Add the minced onion and cook for 5 minutes, stirring occasionally, until softened.3. Season the beef generously with salt and pepper, then add it to the pot. Brown the meat on all sides for about 10 minutes, working in batches if necessary to avoid overcrowding.4. Stir in the minced garlic and the bay leaf, cooking for one minute more until fragrant.5. Pour in the red wine to deglaze the pot, scraping any browned bits from the bottom with a wooden spoon.6. Add the brewed coffee, beef stock, and mushrooms. Stir to combine.7. Secure the lid, set the valve to “Sealing,” and cook on the “Stew/Meat” setting for 25 minutes.8. Once finished, allow the pressure to release naturally for 10 minutes before performing a quick release. Remove the bay leaf and serve hot.
Nutritional Information
• Per Serving: Calories: 500 | Total Fat: 32g | Net Carbs: 2.5g | Protein: 42.5g | Fiber: 0g
Pro Tips
• Don’t skip browning the meat in batches. This step creates the Maillard reaction, which builds a deep, savory flavor base that is essential for a rich stew.
• For a thicker gravy, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on the “Sauté” setting after pressure cooking until it thickens.
• Use a strong, dark roast coffee for the most robust flavor. Avoid any pre-flavored coffee grounds, as they can add an unwanted artificial taste.
• This stew tastes even better the next day! The flavors have more time to meld together, making it a perfect make-ahead meal.
FAQ
Q: Will this beef stew taste like coffee
A: No, the stew will not taste like a latte. The coffee adds a deep, rich, and savory flavor that complements the beef and mushrooms without overpowering them.
Q: What kind of coffee is best for this recipe
A: Use a strong, dark roast coffee for the most robust flavor. Avoid any pre-flavored coffee grounds, as they can add an unwanted artificial taste to the stew.
Q: How can I make the stew gravy thicker
A: For a thicker gravy, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After pressure cooking, turn on the “Sauté” function and stir the slurry into the stew until it thickens.
Q: Can I make this beef stew ahead of time
A: Yes, this stew is perfect for making ahead. The flavors meld together and often taste even better the next day.
