Nov 222010
 

Pictures

The Many Ingredients

The Many Ingredients

Adding Carrots

Adding Carrots

Adding Potatoes

Adding Potatoes

Mixed Up

Mixed Up

Adding the Meat

Adding the Meat

A Layer of Meat

A Layer of Meat

Beef Broth

Beef Broth

Espresso Powder

Espresso Powder

Tomato Paste

Tomato Paste

Brown Sugar

Brown Sugar

Thyme

Thyme

Salt

Salt

Pepper

Pepper

Whisking it All Up

Whisking it All Up

All Whisked

All Whisked

Pouring Over The Meat

Pouring Over The Meat

Ready to Cook

Ready to Cook

My Plate All Cooked and Served Over Noodles

My Plate All Cooked and Served Over Noodles

Justin's More a Serve on the Side Type

Justin's More a Serve on the Side Type

Espresso Braised Beef

3 whole carrots, cut into 1-inch pieces
1/2 pound new potatoes, cut into chunks
1 1/2 pounds beef stew meat
2/3 cup beef broth
2 tablespoons tomato paste
1 tablespoon instant espresso coffee powder
1 teaspoon brown sugar
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a 3-1/2- or 4-quart slow cooker, combine carrots, and potatoes. Top with beef. In a medium bowl, whisk together beef broth, tomato paste, espresso coffee powder, brown sugar, thyme, salt, and pepper. Pour over all in cooker.

Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. Serve beef mixture over mashed potatoes or noddles. If desired, season with additional salt and coarsely ground black pepper.

Serves 4 – 6

NOTES- I was not that happy with this dish. I thought the thyme over powered all other seasoning, and I’m not that huge a thyme fan. I would maybe make it again only leaving out the thyme all together. I also would have thickened up the sauce, ┬áit was really soupy. That’s my 2 cents!

Original recipe found here.