Coffee Cocoa Chili Beef Stew

Ingredients

• 2 lbs beef short ribs or chuck, cut into 2-inch pieces
• ½ tsp salt
• ½ tsp black pepper
• 2 Tbsp olive oil
• 1 large yellow onion, chopped
• 1 red bell pepper, stem and seeds removed, chopped
• 1 cup carrots, chopped
• 1 cup celery, chopped
• 2 garlic cloves, minced
• 1 Tbsp all-purpose flour
• 2 Tbsp tomato paste
• 1 Tbsp Coffee Cocoa Chili Spice Blend
• 1 large can Guinness stout (about 14.9 oz or 440ml)
• 2 cups beef broth
• Salt and pepper to taste (for final seasoning)

Instructions

Sear the Beef & Sauté the Aromatics

1. Prep Beef: Pat the beef pieces dry with paper towels. Season them evenly with the ½ tsp salt and ½ tsp black pepper.
2. Sear: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding the pan, brown the beef on all sides.
3. Set Aside: Once browned, remove the beef from the pot and set it aside on a plate.
4. Soften Veggies: In the same pot (keeping the beef drippings), add the onion, red bell pepper, carrots, and celery. Sauté for 6–8 minutes until the vegetables begin to soften.
5. Add Garlic: Stir in the minced garlic and cook for just 1 minute until fragrant.
6. Thicken & Spice: Sprinkle the all-purpose flour over the vegetables and stir well for 1 minute to cook out the raw flour taste. Stir in the tomato paste and the 1 Tbsp Coffee Cocoa Chili Spice Blend, ensuring the vegetables are well-coated.

Deglaze & Simmer

1. Deglaze: Pour in the Guinness stout. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot—this is where the flavor lives!
2. Combine: Add the beef broth and return the seared beef (and any juices from the plate) to the pot.
3. Simmer: Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
4. Cook: Simmer for 2.5 to 3 hours, stirring occasionally. The stew is ready when the beef is very tender and the sauce has thickened into a rich gravy.

Final Seasoning

1. Adjust: Taste the stew and add additional salt and pepper if needed.
2. Serve: Serve hot in deep bowls, perhaps alongside mashed potatoes or crusty bread to soak up the sauce.