COWBOY BEEF STEW
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Hands-On Prep: 15 Min
Cook: 1 Hr 30 Min
• 2 slices reduced-sodium bacon
• 1 pound beef top round steak, trimmed and cut into 3/4-inch chunks
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon all-purpose flour
• 1/2 pound frozen small white onions
• 4 carrots, cut into 1 1/2-inch pieces
• 2 celery stalks, cut into 1 1/2-inch pieces
• 3 garlic cloves, finely chopped
• 1 (12-ounce) bottle dark beer
• 1 cup strong brewed coffee
• 2 tablespoons ketchup
• 1 tablespoon dark molasses
• 1/4 teaspoon crushed red pepper
• 1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
• 1/2 pound green beans, trimmed and halved
1. Cook the bacon in a nonstick Dutch oven set over medium heat until crisp. With a slotted spoon, transfer to a paper towel to drain. Remove all but 2 teaspoons of the drippings from the Dutch oven.
2. Meanwhile, pat the beef chunks dry with paper towels; sprinkle with the salt and 1/8 teaspoon of the ground pepper. Put the beef and flour in a large zip-close plastic bag. Shake the bag until the beef is evenly coated with the flour.
3. Heat the drippings in the Dutch oven over medium-high heat. Add half of the beef and cook until browned on all sides, about 5 minutes. Transfer to a plate. Repeat with the remaining beef. Crumble the bacon; set aside.
4. Add the onions, carrots, celery, and garlic to the Dutch oven. Cook, stirring frequently to scrape up the browned bits from the bottom of the pot, until the onions are golden, about 3 minutes. Stir in the beef, bacon, beer, coffee, ketchup, molasses, crushed red pepper, and the remaining 1/8 teaspoon of ground pepper; bring to a boil. Reduce the heat and simmer, covered, 1 hour. Add the potatoes and green beans; simmer, covered, until the beef and potatoes are fork-tender, about 20 minutes.
Food Note: As the story goes, out on the range, cowboys sometimes tossed leftover coffee into the stew that was always bubbling over the fire so as not to waste it. Coffee adds an enticing richness and is especially good in combination with the dark beer.
Nutrition: Per Serving (about 1 2/3 cups): 242 Cal, 3 g Fat, 1 g Sat Fat, 1 g Trans Fat, 41 mg Chol, 452 mg Sod, 32 g Carb, 5 g Fib, 21 g Prot, 60 mg Calc.
POINTS value: 4.