Coffee Cocoa Chili Beef Stew

Ingredients

For the Beef & Sear

• 2 lbs beef short ribs or chuck, cut into 2-inch pieces
• 1 tsp salt
• 1 tsp black pepper
• 2 Tbsp olive oil

For the Aromatic Base & Thickener

• 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 Rub

For the Braising Liquid & Finish

• 1 large can (14.9 oz / 440 ml) Guinness stout
• 2 cups beef broth
• Salt and pepper, to taste (for final seasoning)

Instructions

Sear the Beef & Sauté the Aromatics

1. Season & Sear Beef: Season the 2 lbs beef pieces evenly with 1 tsp salt and 1 tsp black pepper. Heat 2 Tbsp olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in a single layer (working in batches if needed) and sear until deeply browned on all sides, about 6–8 minutes total. Transfer the seared beef to a plate and set aside.
2. Sauté Vegetables: Lower the heat to medium. Add the chopped yellow onion, red bell pepper, carrots, and celery to the pot. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Build Spice Base: Add the 1 Tbsp all-purpose flour, 2 Tbsp tomato paste, and 1 Tbsp Coffee Cocoa Chili Spice Rub. Stir continuously for 1 to 2 minutes to coat the vegetables and lightly cook the flour and tomato paste.

Deglaze & Simmer

1. Deglaze with Stout: Pour in the 14.9 oz can of Guinness stout, using a wooden spoon to scrape up all the rich, flavorful browned bits stuck to the bottom of the pot. Bring to a simmer and let the beer reduce by about one-third, about 3–5 minutes.
2. Add Broth & Return Beef: Nestled the seared beef and any accumulated juices back into the pot. Pour in the 2 cups beef broth. Bring the liquid to a gentle boil, then cover with a tight-fitting lid and reduce the heat to low.
3. Slow Cook: Simmer gently for 1 hour 45 minutes to 2 hours, stirring occasionally, until the beef is melt-in-your-mouth tender and the sauce has thickened.

Adjust Seasoning & Serve

1. Final Seasoning: Uncover the pot and skim off any excess fat from the surface if desired. Taste the gravy and adjust with salt and black pepper to taste.
2. Serve: Ladle the hot stew into deep bowls. Serve alongside crusty bread, over mashed potatoes or on it own.