[Slow Cooker] Espresso Braised Beef

I was really happy with the Cowboy Beef recipe from Better Homes and Gardens The Ultimate Slow Cooker Book, and couldn't wait to try another recipe.  Expresso-Braised Beef sounded delicious, and looked very simple to make.  I don't know what went wrong.  But it tasted so gross.  The taste was just bad.  The meat was tough.  I hate hate hate hate it!  Dr. P tried to be nice and said it wasn't that bad.  But he kept on making excuses to not eat the leftover.  I guess I'll still post the recipe here.  If you have spare money to waste, then try it, too.  haha....  I should've read the reviews on BHG's website before making it.... (Or maybe it's just me... maybe I didn't do it right?)


Espresso-Braised Beef

Just a tablespoon of espresso powder contributed a subtle but interesting flavor to this beef-and-veggie stew.


Prep:  20 minutes
Cook:  8 to 9 hours (low) or 4 to 4 1/2 hours (high)
Makes:  6 servings

1 1/2 pounds boneless beef chuck
1 large onion, cut into wedges
3 medium carrots, cut into 1-inch pieces
2/3 cup dry red wine
2 tablespoons tomato paste
1 tablespoon instant espresso powder
1 teaspoon packed brown sugar
1 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
24-ounce package refrigerated mashed sweet potatoes, prepared according to package directions
Salt
Coarsely ground black pepper

1.  Trim fat from meat.  Cut meat into 1-inch pieces.  In a 3 1/2- or 4-quart slow cooker, combine onion, carrots, and turnip.  Top with meat.  In a medium bowl whisk together wine, tomato paste, espresso powder, brown sugar, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Pour over mixture 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 hot mashed sweet potatoes.  Sprinkle with additional salt and coarsely ground black pepper.

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