Coffee has a very aromatic flavour profile and can be used in many surprising recipes. The brewed coffee adds a fruity background while the addition of the ground coffee gives deep earthy notes with a slight bitterness which compliments the beef in this recipe.
• 800g local good quality casserole beef, chopped into large chunks
• 4 tbsp plain flour, seasoned with black pepper and 1tsp of dark cocoa powder
• 3 tbsp olive oil
• 3 onions, peeled and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 2 carrots, peeled and cut into chunks
• 2 celery sticks, chopped
• 200g button mushrooms
• 2 chopped tomatoes
• 1 medium mug of fresh brewed coffee (we used Cameroon Boyo single origin coffee brewed through an aeropress)
• 2 tbsp of ground coffee (preferably on espresso [fine] grind)
• 300ml wine
• 1tsp dried rosemary
• 1 bayleaf
• Place the beef in a large bowl and toss flour mixture so all the chunks are covered evenly.
• Heat the oil in a large saucepan and brown the meat. You may need to do this in batches so the beef browns and doesn’t boil in its own juices.
• Place the browned beef on a plate or in a bowl and in the same saucepan add onions, carrots and chopped celery, and sweat down for 10 minutes on a low heat until the onion has softened. Add the garlic, chopped tomatoes and the browned beef to the saucepan, stir in wine and a cup of brewed coffee. Simmer for 10 minutes stirring occasionally.
• Whilst that is simmering, place the mushrooms in a hot frying pan with olive oil and fry for 5 minutes. Place aside.
• Tip the stew into a slow cooker, add the rosemary and bay leaf and cook on low for 4 hours.
• Stir and taste for seasoning, add the 2 tbsp of ground coffee, cooked mushrooms and cook for a further 2 hours on low.
•Once ready the stew can be served with a spoon of sour cream and some fresh vegetables and crusty bread.