Beef Stew With Cuban Coffee Gravy - cooking recipe

Ingredients

1 lb boned rump roast
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 1/2 cups strong brewed coffee
1 cup no-salt-added beef broth
1/2 cup finely chopped onion
1/3 cup dry red wine
2 cloves garlic, minced
1 cup taro root or 1 cup potato
1 cup sliced mushrooms
1/4 cup whole pitted dates, chopped
1 tablespoon capers
2 cups hot cooked long-grain rice
1/2 cup shredded chayotes or 1/2 cup yellow squash

Preparation

Trim fat from beef and cut into 1 inch cubes.
Sprinkle with salt and pepper.
Heat a large saucepan over medium high heat.
Add beef and cook 5 minutes or until browned.
Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil.
Cover and reduce heat and simmer 45 minutes.
Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Serve over rice; top with chayote.