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Ingredients
| onions: 1 |
| carrots: 3 |
| turnips: 1 whole turnip |
| beef chuck clod steak: 2 lbs |
| red wine: 2 cups |
| canned tomato paste: 2 tsp |
| regular coffee: 1 tsp |
| fresh thyme: 1 tsp (and brown sugar) |
| black pepper: 1 tsp (and salt) |
| sweet potatoes: 24 oz |
Espresso-braised beef
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
240 min -
Servings
6 serving(s)
Tags
1. In a 3-1/2- or 4-quart slow cooker, combine onion, carrots, and turnips. Top with beef. In a medium bowl, whisk together wine, tomato paste, espresso coffee powder, brown sugar, thyme, salt, and pepper. Pour over all in cooker.
2. 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 sweet potatoes. If desired, season with additional salt and coarsely ground black pepper. Makes 6 servings.