Java Beef Stew

• 3 lbs beef chuck, cut into 1 . 5 inch cubes
• salt and pepper
• 2 tablespoons olive oil
• 2 medium onions, chopped
• 4 garlic cloves, finely chopped
• 2 cups hearty red wine (Zinfandel or Shiraz)
• 1 cup strong brewed coffee
• 1 tablespoon dried thyme
• 1 bay leaf
• 1 lb red potatoes, chunked
• 2 medium carrots, chunked
• 2 medium parsnips, chunked
• 1/3 cup unsalted butter, softened
• 1/3 cup flour

1. Season beef with salt and pepper. Heat oil in large dutch oven over medium-high heat and brown beef in batches, without crowding. Transfer browned beef to bowl or platter.
2. Add more oil to pot if needed. Cook onions until soft, about 6 minutes. Add garlic and cook one minute more.
3. Add wine and coffee. Bring to a boil over high heat. Scrape up browned bits in bottom of pot with a wooden spatula.
4. Return beef to pot and add thyme and bay leaf. Bring to a boil.
5. Reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half.
6. Add veggies to the pot. Continue cooking until beef and veggies are tender, another 30 minutes.
7. Mix butter and flour together to form a paste. Stir in to simmering stew a pinch at a time until desired thickness is achieved. Discard any remaining butter and flour paste.

beef chuck, salt, olive oil, onions, garlic, hearty red wine, coffee, thyme, bay leaf, red potatoes, carrots, parsnips, unsalted butter, flour

Taken from www.food.com/recipe/java-beef-stew-137199 (may not work)