A delicious, rich, and slightly unique take on beef stew. Not so many people have heard of using coffee with beef in a stew, but trust me when I say this – you need to try it! The deep flavors that it produces is fantastic, almost similar to fish sauce that I add in other stews or chili’s of mine.
When you’re cooking the beef, it’s imperative that you don’t overcrowd the pan. You want nice caramelized browns on the cubes of beef – adding more flavor as they cook down with the rest of the ingredients. For red wine, I normally choose a Merlot. Anything that’s under $12 but above $5 works best for me. Not too expensive, but not too cheap. Cooking with wine can add great depths of flavors – and even unique flavor combinations you might have not tasted before.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
– 2.5 lbs. Stew Meat
– 3 Cups Coffee
– 1 Cup Beef Stock
– 1 1/2 Cup Mushrooms (Baby Bella)
– 2/3 Cup Red Wine (Merlot)
– 1 Medium Onion
– 3 Tbsp. Coconut Oil
– 2 Tbsp. Capers
– 2 tsp. Garlic
– 1 tsp. Salt
– 1 tsp. Pepper
Makes 6 total servings. Per serving, it is 504 Calories, 32.2g Fats, 2.7g Net Carbs, and 42.5g Protein.
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