Cowboy Coffee Beef Stew

A rich Dutch-oven beef stew built on coffee and stock, topped with whole-wheat buttermilk biscuits that bake right on top.

March 14, 2018

Reprinted with permission from Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut (Echo Point Books & Media, 2017) by Lynne Curry.

What you'll need

Ingredients

2 tbsp all-purpose flour
2 tsp salt
1/2 tsp ground allspice
1/8 tsp cayenne
2 tbsp olive oil
2 1/2 to 3 lbs stew beef, cut into 3/4-inch cubes
3 1/2 cups low-salt beef stock
1/2 cup strong brewed coffee
1 bay leaf
1 medium onion, coarsely chopped
6 medium carrots, peeled and cut on an angle 3/4-inch long
1 1/2 lbs russet potatoes (about 3 medium), cut into 1-inch cubes
1/2 tsp black pepper
2 tbsp cornstarch or arrowroot
1 1/2 cups (6 3/4 oz) all-purpose flour
1 1/2 cups (6 3/4 oz) whole-wheat flour
1 tbsp baking powder
1 tsp baking soda
2 tbsp sugar
3/4 tsp salt
6 tbsp unsalted butter, cut into cubes and chilled
2/3 cup heavy cream
2/3 cup buttermilk

Method

Directions

1
Whisk the flour, salt, allspice, and cayenne in a small bowl and set aside. Preheat the oven to 325°F.
2
Melt the butter and heat the olive oil in a Dutch oven over medium-high heat until shimmering. Working in batches so you don't overcrowd the pan, cook the beef cubes, turning 2-3 times until walnut-brown all over, about 10 minutes per batch.
3
Reduce heat to medium and return all the beef to the pot. Sprinkle the reserved flour mixture over it and cook, stirring, until fragrant, about 2 minutes. Add the stock, coffee, and bay leaf. Bring to a boil and scrape the bottom of the pot clean with a spoon.
4
Cover the pot and transfer to the oven for 30 minutes. Add the onion, carrots, potatoes, and pepper, and continue cooking until the beef and vegetables are tender, 1 to 1 1/4 hours longer (1 1/2 to 1 3/4 hours total).
5
Meanwhile, make the biscuit dough. Whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt in a large bowl. Using your fingertips or a pastry blender, cut the butter into the flour mixture until it resembles coarse meal. Make a well in the center and pour in the heavy cream and buttermilk. Stir until the dry ingredients absorb all the liquid and the dough collects into a ball.
6
Remove the stew from the oven and taste for salt and pepper. Discard the bay leaf. Whisk the cornstarch with 3 tablespoons cold water and stir it into the stew.
7
Using a 1/3-cup measure as a scoop, portion the biscuit dough and plop the mounds in a single layer on top of the stew (they'll be touching). Return to the oven and bake until the biscuit tops are tinged with brown, 30 to 35 minutes more.