Bounce Magazine November 2017

FOOD & DRINK
NOVEMBER NOVEMBER 2017 | ISSUE 2017 | #61 ISSUE | FOOD #61 & DRINK
Method
• Place the beef in a large bowl and toss flour
mixture so all the chunks are covered evenly.
• Heat the oil in a large saucepan and brown
the meat. You may need to do this in batches
so the beef browns and doesn’t boil in its own
juices.
Coffee has a very aromatic flavour profile and
can be used in many surprising recipes. The
brewed coffee adds a fruity background while
the addition of the ground coffee gives deep
earthy notes with a slight bitterness which
compliments the beef in this recipe.
Ingredients
• 800g local good quality casserole beef,
chopped into large chunks
• 4 tbsp plain flour, seasoned with black
pepper and 1tsp of dark cocoa powder
• 3 tbsp olive oil
• 3 onions, peeled and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 2 carrots, peeled and cut into chunks
• 2 celery sticks, chopped
• 200g button mushrooms
• 2 chopped tomatoes
• 1 medium mug of fresh brewed coffee (we
used Cameroon Boyo single origin coffee
brewed through an aeropress)
• 2 tbsp of ground coffee (preferably on
espresso [fine] grind)
• 300ml wine
• 1tsp dried rosemary
• 1 bayleaf
• Place the browned beef on a plate or in a
bowl and in the same saucepan add onions,
carrots and chopped celery, and sweat down
for 10 minutes on a low heat until the onion has
softened. Add the garlic, chopped tomatoes
and the browned beef to the saucepan, stir in
wine and a cup of brewed coffee. Simmer for
10 minutes stirring occasionally.
• Whilst that is simmering, place the
mushrooms in a hot frying pan with olive oil
and fry for 5 minutes. Place aside.
• Tip the stew into a slow cooker, add the
rosemary and bay leaf and cook on low for 4
hours.
• Stir and taste for seasoning, add the 2 tbsp of
ground coffee, cooked mushrooms and cook
for a further 2 hours on low.
•Once ready the stew can be served with
a spoon of sour cream and some fresh
vegetables and crusty bread.
About Freshpac
Local business Freshpac, which has gone from
being a seed in the mind of local businessman
Gerald Salter to an East Anglian-wide family
business, is today one of the leading business-tobusiness
tea and coffee wholesalers in the
East of England.
www.frespac.co.uk
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