Beef Stew With Cuban Coffee Gravy

• 1 lb boned rump roast
• 1/4 teaspoon salt
• 1/4 teaspoon fresh coarse ground black pepper
• 1 1/2 cups strong brewed coffee
• 1 cup no-salt-added beef broth
• 1/2 cup finely chopped onion
• 1/3 cup dry red wine
• 2 cloves garlic, minced
• 1 cup taro root or 1 cup potato
• 1 cup sliced mushrooms
• 1/4 cup whole pitted dates, chopped
• 1 tablespoon capers
• 2 cups hot cooked long-grain rice
• 1/2 cup shredded chayotes or 1/2 cup yellow squash

1. Trim fat from beef and cut into 1 inch cubes.
2. Sprinkle with salt and pepper.
3. Heat a large saucepan over medium high heat.
4. Add beef and cook 5 minutes or until browned.
5. Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil.
6. Cover and reduce heat and simmer 45 minutes.
7. Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
8. Serve over rice; top with chayote.

rump roast, salt, fresh coarse ground black pepper, coffee, nosalt, onion, red wine, garlic, taro root, mushrooms, dates, capers, rice, shredded chayotes

Taken from www.food.com/recipe/beef-stew-with-cuban-coffee-gravy-48378 (may not work)