Red-Eye Beef Stew

Jenn’s Recipes Made Easy!
5 from 1 vote
Course Dinner, Game Day, Holiday
Cuisine American


Dutch Oven


  • 4 Lbs. Top round Beef roast cut into 1 inch cubes
  • 2 Tbsp. Butter
  • 1 Lb. Ground Hamburger
  • 1-2 Jalapeños Cut in Half ( if you don't like spicy just use one pepper, if you are like me and love the spice use both peppers)
  • 1 Cup All Purpose Flour
  • 1 Large Onion Chopped
  • 1 Tbsp. Paprika
  • 6-8 Fresh Sage Leaves Whole
  • 1 ½ Cups Strong Brewed Coffee
  • 4 Cups Beef Broth
  • 5-10 Red Potatoes cut in half or in 4th's depending on how big they are
  • 1 small bag Baby Carrots whole
  • ¼ cup Dried Parsley
  • 4 Garlic Cloves minced
  • Salt and Pepper to taste
  • 2 tsp. Vegetable Oil


  • Preheat oven to 250° F. Season the beef cubes on all sides with salt and pepper.
  • In a large Dutch oven over medium-high heat, add the 1 tsp. butter. Add the hamburger and season with salt and pepper and cook until browned about 5-10 minutes, remove to a plate.
  • Working in batches, sear the cubes of meat and jalapeño halves on all sides until brown. about 10-12 minutes. Remove to a bowl and set aside. Leave all of the fat in the Dutch oven.
  • Toss the beef cubes and Jalapeno with the flour, lightly coating each piece on every side.
  • Add to the hot Dutch oven the onions, paprika and sage leaves, stirring until the onions are tender about 5-8 minutes. Add in the garlic, hamburger and cubed beef and jalapeños.
  • Add the beef stock and 1 cup of the coffee and season with a pinch of salt. Cover the Dutch oven and place into the preheated oven until the beef is tender about 4 hours.
  • Once the 4 hours are up, turn oven to 400° F, add in the potatoes and carrots and the other ½ cup of coffee. Cover and continue to cook for another 1 hour until the potatoes and carrots are tender. Sprinkle with dried parsley before serving.


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