Braised Beef In Espresso - cooking recipe

Ingredients

3 lbs beef stew meat, trimmed of fat, cut into 1 1/2-inch chunks, and blotted dry
2 tablespoons all-purpose flour
salt
fresh ground black pepper
3 tablespoons olive oil
2 medium onions, chopped
3 carrots, cut diagonally into 2-inch chunks
4 new potatoes, diced
6 small turnips, peeled and quartered
1 cup strong coffee
1/2 teaspoon dried thyme
1/2 cup dry red wine

Preparation

In a zip-lock plastic bag, toss the beef with the flour, salt, and pepper; shake off excess flour.
In a big skillet over med-high heat, warm 1 1/2 tablespoons oil until very hot.
Add half the beef; brown on all sides, about 5 minutes; transfer to a slow cooker.
Repeat with the remaining oil and beef.
Add the onions to the skillet; cook/stir 5minutes, until softened.
Transfer to the cooker and add the carrots, potatoes, and turnips.
Add the coffee and thyme to the cooker.
Pour the wine into the skillet; bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan.
Pour into the cooker and stir.
Cover and cook on LOW for 7-8 hours, until the meat is tender.
Taste for salt/pepper, add to if needed; serve.