Braised Beef In Espresso

• 3 lbs beef stew meat, trimmed of fat, cut into 1 1/2-inch chunks, and blotted dry
• 2 tablespoons all-purpose flour
• salt
• fresh ground black pepper
• 3 tablespoons olive oil
• 2 medium onions, chopped
• 3 carrots, cut diagonally into 2-inch chunks
• 4 new potatoes, diced
• 6 small turnips, peeled and quartered
• 1 cup strong coffee
• 1/2 teaspoon dried thyme
• 1/2 cup dry red wine

1. In a zip-lock plastic bag, toss the beef with the flour, salt, and pepper; shake off excess flour.
2. In a big skillet over med-high heat, warm 1 1/2 tablespoons oil until very hot.
3. Add half the beef; brown on all sides, about 5 minutes; transfer to a slow cooker.
4. Repeat with the remaining oil and beef.
5. Add the onions to the skillet; cook/stir 5minutes, until softened.
6. Transfer to the cooker and add the carrots, potatoes, and turnips.
7. Add the coffee and thyme to the cooker.
8. Pour the wine into the skillet; bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan.
9. Pour into the cooker and stir.
10. Cover and cook on LOW for 7-8 hours, until the meat is tender.
11. Taste for salt/pepper, add to if needed; serve.

beef stew meat, flour, salt, fresh ground black pepper, olive oil, onions, carrots, potatoes, coffee, thyme, dry red wine

Taken from www.food.com/recipe/braised-beef-in-espresso-224227 (may not work)