Trim fat from beef, and cut into 1-inch cubes. Sprinkle with salt and pepper. Heat a large saucepan over medium-high heat. Add beef, and cook 5 minutes or until browned. Add coffee and next 4 ingredients (coffee through garlic), and bring to a boil. Cover, reduce heat, and simmer 45 minutes.
Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve over rice; top with chayote.
Serving Size:1 1/4 cups stew, 1/2 cup rice, and 2 tablespoons chayote
Suggested Wine: Cabernet Sauvignon
NOTES : To make strong coffee, you can skip the brewing process by mixing a tablespoon of instant espresso granules with 1 1/2 cups of hot water.
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