Ready to transform your idea of beef stew? Embrace the secret ingredient that creates an unbelievably rich, dark, and savory gravy: coffee. This isn’t your average stew; it’s a culinary revelation. The coffee’s bitterness cuts through the richness of the beef, while the red wine adds a layer of complex acidity, resulting in a deeply satisfying dish that tastes like it simmered for hours. Thanks to the magic of the Instant Pot, this gourmet meal comes together in just 35 minutes, making it your new weeknight hero.
Ingredients
• 2.5 lbs (1.1 kg) minced beef
• 3 cups (710 ml) strongly brewed black coffee
• 1 cup (237 ml) natural beef stock or bone broth
• 1 cup (approx. 70g) sliced button mushrooms
• 1 cup (237 ml) dry red wine, like Merlot or Cabernet Sauvignon
• 1 large onion, minced
• 3 tbsp (45 ml) olive oil
• 2 tbsp (4-5 cloves) minced garlic
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the Sauté function. Add the olive oil and allow it to heat up.
3. Add the minced onion and cook for about 5 minutes, stirring occasionally, until it softens.
4. Add the minced beef to the pot. Cook for 8-10 minutes, breaking it up with a spoon, until it is browned all over.
5. Stir in the minced garlic and the bay leaf, and cook for one more minute until fragrant.
6. Pour in the red wine to deglaze, scraping any browned bits from the bottom of the pot. Add the coffee, beef stock, mushrooms, salt, and pepper.
7. Secure the lid, set the steam valve to ‘Sealing,’ and cook on the ‘Stew/Meat’ setting for 25 minutes.
8. Once the cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release. Remove the bay leaf and serve hot.
Nutritional Information
• Nutrition Per Serving
• Calories: 500
• Total Fats: 32g
• Net Carbs: 2.5g
• Protein: 42.5g
• Fiber: 0g
Pro Tips
• Use a dark or medium roast coffee for the best depth of flavor; avoid light roasts or flavored coffee.
• For a thicker stew, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the stew on the Sauté function after cooking is complete and simmer until thickened.
• Don’t skip deglazing the pot with the red wine. Those browned bits (the fond) are packed with flavor and are essential for a rich gravy.
• For a more traditional texture, swap the minced beef for 1-inch cubes of chuck roast. You may need to increase the browning time slightly.
FAQ
Q: Will my beef stew taste like coffee
A: No, the stew will not have a strong coffee flavor. The coffee adds a wonderful depth and complexity, and its bitterness cuts through the richness of the beef to create a dark, savory gravy that tastes like it has been slow-cooked for hours.
Q: What is the best type of coffee for this recipe
A: For the best results, use a strongly brewed dark or medium roast black coffee. Avoid using light roasts or any flavored coffees, as they can negatively impact the savory flavor profile of the stew.
Q: Can I use beef chunks instead of minced beef
A: Absolutely. For a more traditional stew texture, you can substitute the minced beef with 1-inch cubes of chuck roast. You may need to increase the browning time slightly to ensure the meat is seared on all sides.
Q: How can I make the coffee beef stew gravy thicker
A: To thicken the stew, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. After the pressure cooking is complete, turn on the Sauté function, stir in the slurry, and simmer until the gravy has thickened to your liking.
