Braised Beef In Espresso

• 3 lbs beef stew meat in 1 1/2 inch chunks, washed and blotted dry
• 2 tbsp all-purpose flour
• pinch of salt and pepper
• 3 tbsp olive oil
• 2 medium-sized onions, chopped
• 3 carrots, cut diagonally into 2 inch chunks
• 4 red or white potatoes, diced
• 6 small turnips, peeled and quartered
• 1 cup strong coffee
• 1/2 tsp dried thyme
• 1/2 cup dry red wine

1. 1. Put flour, pepper and salt in a large freezer ziploc bag. Toss the beef in in it. In a large skillet over medium-high hett, warm 1 1/2 tbsp of the olive oil until very hot. Add half the beef and brown on all sides, about 5 minutes. Transfer to slow cooker. Repeat with remaining oil and beef.
2. 2. Add the onions to the skillet and cook, stirring, until softened, about 4 minutes. Transfer to the cooker and add the carrots, potatoes, and turnips. Add the coffee and thyme to the cooker. Pour the wine into the skillet and bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan. Pour into the cooker and stir. Cover and cook on LOW until the meat is tender, 7-8 hours.

beef stew meat, flour, salt, olive oil, onions, carrots, red, coffee, thyme, red wine

Taken from www.epicurious.com/recipes/member/views/braised-beef-in-espresso-50055581 (may not work)