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| beef stew |
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| coffee salt |
There was interest in how I would use the coffee salt that I was gifted over Christmas. So I wanted to share my new Beef Stew recipe with you. I noticed that the coffee salt contained shallots, garlic and rosemary in addition to the coffee. So I added extra dried rosemary, fresh garlic and onions. It smelled so good while it was cooking and the result was delicious. I should say I didn't really taste the coffee perhaps the flavour is just an enhancement, adding complexity to the taste of the dish.
half of 900 ml box of low sodium beef broth (noname is fine)
1 c port wine
2 c water
large pkg beef stew
3 chayote squash quartered peeled
1 large carrot in 1 inch chunks
1 1/2 tbs coffee salt
1/2 tsp black pepper
1 tsp dried rosemary
1 tbs butter
1 can lima beans (to thicken)
1 onion chopped
2 cloves garlic chopped or 1/2 tsp garlic powder
1 tomato chopped
1/2c ketchup or half can tomato paste
Pressure cook all the ingredients on medium heat for 15 minutes. If you don't have a pressure cooker, you can cover and simmer for an hour.