Nicaraguan Coffee-Infused Beef Stew with Root Vegetables
Hearty beef stew slow-cooked with rich Nicaraguan coffee, aromatic spices, and tender root vegetables for a deep, complex flavor. This latin american-inspired beef ready in about 170 minutes pairs beef chuck, cubed, olive oil, onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 pounds beef chuck, cubed
- 3 tbsp olive oil
- 1 large onion, chopped
- 4 garlic cloves, minced
- 3 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and cubed
- 4 cups beef broth
- 1 cup cold brewed Nicaraguan Arabica coffee
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 bay leaf
- 1 1/2 tsp salt
- 1 tsp black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat. Add 2 pounds cubed beef chuck in batches, browning on all sides for 4-5 minutes per batch. Remove beef and set aside.
- Step 2: In the same pot, add 1 large chopped onion and 4 minced garlic cloves, sautéing for 4 minutes until fragrant and translucent.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until deep red and slightly caramelized.
- Step 4: Return browned beef to the pot and add 4 cups beef broth, 1 cup cold brewed Nicaraguan Arabica coffee, 3 chopped carrots, 2 cubed potatoes, 1 tsp dried oregano, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 5: Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 to 2.5 hours until beef is tender and vegetables are soft.
- Step 6: Remove bay leaf before serving. Adjust seasoning if needed and serve hot with crusty bread.
Frequently asked questions
How long does Nicaraguan Coffee-Infused Beef Stew with Root Vegetables take to make?
Total time is about 170 minutes (20 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Nicaraguan Coffee-Infused Beef Stew with Root Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck, cubed from drying out.
Can I substitute ingredients in Nicaraguan Coffee-Infused Beef Stew with Root Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Nicaraguan Coffee-Infused Beef Stew with Root Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Nicaraguan Coffee-Infused Beef Stew with Root Vegetables?
Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
