Thursday, April 19, 2012

Coffee-Infused Beef and Hominy Stew


Certainly I am not the only mom or home cook that has more recipes "bookmarked" to try than I have storage systems or days of the week to cook it all.  Right?  I could swear that I knew exactly where the recipe was for this particular slow-cooker meal.  After all, I had made a special trip to the store to buy hominy, so of course, the recipe was right where it was supposed to be, awaiting my readiness to follow it's directions.  Wrong.  Major storage/organizational system fail.

Several Google searches turned up nothing; my memory was worse.  Even Pinterest was no help.  Could not find it.  I knew that I had seen it in a magazine, but which one I was drawing a blank.  But the meat was thawed, and the hominy was purchased.  So I was committed.

I had to talk myself into this recipe, saying aloud, "Think, Karla....how are you going to do this?"  And this is what was born.

Oh, man....talk about amazing!  This aroma is unlike anything I have ever experienced!  The pungency of the wine, the complexity of the coffee, the deep flavoring of the cloves....I could smell this smell all the time!

And of course, I am always game for a yummy slow cooker (definitely the most underutilized appliance in my kitchen!) meal.



Coffee-Infused Beef and Hominy Stew {Slow-Cooker Meal}
A Karla Original

olive oil
1 package of beef stew meat (about 1-1 1/2 pounds)
1/2 cup red wine
salt and pepper
1 cup brewed espresso (or strong coffee)
9 carrots, peeled and quartered
3 stalks of celery, sliced
2 onions, peeled and quartered
5 cloves of garlic, peeled and sliced
1 pint of tomato sauce (or 1 can crushed tomatoes)
2 tsp. dried rosemary, crushed
1/4 tsp. ground cloves
salt and pepper to taste
2 cans white hominy, drained and rinsed

Directions:
In a large skillet, heat olive oil and add beef chunks.  Lightly sear on both sides, season with salt and pepper.  Add red wine and reduce slightly.  Transfer to slow cooker.

In slow cooker, add the brewed espresso (or coffee), carrots, celery, onions, and garlic.  Season with rosemary and ground cloves and gently stir to combine the spices into the meat and vegetables.  Place lid on top and cook on low 4 hours.  Add tomato sauce.  Continue cooking another 3 hours.  Add both cans of rinsed hominy and stir gently to incorporate.  Cook another hour, until beef is fork tender.

Serve over rice, small cooked pasta, or prepared soft polenta.

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