When it’s cold outside there’s no meal more comforting than beef stew a this java beef stew is always a hit! Well it was definitely cold outside today, and the snow was coming down heavily. A perfect day for the slow cooker to do all the work with just a few minutes of prep on my part.
I love making stew for dinner because it’s so easy to adapt, making it easy to use what you have on hand. This meal is satisfying and delicious and smells amazing when you walk in the door from a tough day.
If you haven’t heard of adding coffee to beef dishes, you are missing out. It’s a great addition and doesn’t make your end result taste like coffee. Keep in mind, since this is cooked in a slow cooker you don’t use a lot of liquid. The cooking process will develop liquid of its own.
If you were to make this in a Dutch oven for example, you would increase the coffee and the broth considerably.
This is one of my favorite stew recipes, I make it all the time! It’s great for those nights when you won’t be home until after soccer practice, dance recitals and dental appointments. I don’t have an Instant Pot, but if if I did I’d be trying this Instant Pot Beef Stew.
Pair this stew with my pull apart dinner rolls and you have a satisfying meal for your family.
Crockpot Java Beef Stew with Mushrooms and Baby Reds
- 2 pounds beef stew meat
- 1/4 cup flour
- 2 tablespoon olive oil divided
- 11/2 pounds baby reds quartered
- 1 teaspoon dried thyme
- salt and pepper to taste
- 2 cups slivered onions
- 2 cups sliced mushrooms
- 5 cloves garlic kept whole
- 1 cup beef broth
- 1/4 cup brewed coffee
- 1 cup frozen peas
Dry the beef stew meat using paper towels. Dredge the beef in the flour and brown in a large skillet in one tablespoon of the olive oil. When browned, empty the meat into the slow cooker. Add the potatoes and toss with the beef. Sprinkle potatoes and beef with the thyme and season with salt and pepper.
Do not clean the skillet. There will probably be some brown bits in the pan and that’s good! Add the remaining tablespoon of olive oil and saute the slivered onions and sliced mushrooms until the begin to get tender. Add the garlic and saute for a minute longer. Transfer the onion mixture to the slow cooker.
Put the skillet back onto the stove and add the broth and coffee. Use a spatula to deglaze the pan getting all those yummy brown bits mixed into the broth mixture. Simmer for a few minutes just to get it all mixed together, then add the broth mixture to the slow cooker.
Cover the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours. 20 minutes before serving, add the peas to the slow cooker and continue cooking until done.``