Beef and Espresso Stuffati
In just a short amount of time since they opened in July, <a href="http://sixdepot.com/"target="_new"> Six Depot Roastery and Cafe has become a staple in West Stockbridge and the surrounding area. Known for their incredible coffee roasts, they also feature a breakfast, lunch, and sometimes dinner menu that just might rival their blends. Here is a popular recipe they serve for dinner on Friday nights that also incorporates their espresso, 'Notes from the Underground". Serves Four
Ingredients
4 Tbs canola or vegetable oil
2 Lbs chuck beef cut into medium size cubes
1 tsp salt
1 tsp fresh thyme (or 1/3 tsp dried)
1 tsp fresh rosemary (or 1/3 tsp dried)
1/4 cup finely ground Espresso
2 large shallots, diced
2 carrots, diced
2 celery stalks, diced
1 cup dried prunes, chopped
4 garlic cloves, minced
1 12 oz can diced tomatoes (or 2 fresh ripe)
1 cup canned or homemade chicken stock
1 cup red wine (preferably dry)
1 Tbs Tamari
2 tsp red wine vinegar
2 TBS Pure Maple Syrup
black pepper to taste
1/4 cup fresh Parsley, finely chopped
Directions
Pre Heat oven to 300 degrees.
Heat 2 TBS of the Oil in a deep frying pan or Dutch oven over medium-high heat
In a bowl toss beef cubes in salt, herbs, and espresso
Add beef to pan and sear in batches until well browned, about 10 minutes
Set beef cubes aside
Lower heat, add remaining 2 TBS of oil to the pan, give it 1/2 a minute and add shallots, carrots, celery, and prunes
Saute until just tender, 8-10 minutes
Add garlic and saute another 3-5 minutes
Add tomatoes, beef cubes, chicken stock, and red wine
Place pan in preheated oven and cook 2 1/2 hours, adding a little more chicken stock if needed
Remove from oven
Add tamari, vinegar, and Maple Syrup
Add black pepper, adjust salt
add parsley, stir and serve!