Melitta Coffee Braised Crock Pot Stew


2 Cups Spanish onion, large dice
2 Cups Yukon Gold potatoes, large dice
1 ½ Cups carrot, large dice
1 ½ Cups parsnip, large dice
1 ½ Lbs cubed stewing beef
1 stalk celery, diced
3 cloves garlic, peeled & crushed
1 bay leaf
1 Tbsp fresh thyme, chopped
1 Tbsp grainy mustard
2 Cups brewed Melitta Dark Roast Coffee
½ Cup red wine
2 Cups beef broth or stock
1 Tbsp cornstarch
2 Tbsp cold water
1 ½ Tbsp salt
2 tsp pepper
1 Cup frozen peas (optional)
½ Cup sour cream (optional)


This dish is prepared in a crock pot. Please allow 4 hours on a high setting or 8 hours on a low setting. It may be prepared on a stove top as well in a heavy bottomed pot with a tight fitting lid.

Make a slurry by whisking together the cornstarch and water. Set aside.

Place all the remaining ingredients, with the exception of the sour cream and the peas, in a crock pot. Add the cornstarch slurry.

Turn the crock pot to the desired setting. (please refer to the opening comments).

After 4 or 8 hours, the beef will be tender. Taste and adjust the seasoning.

Stir in the frozen peas to incorporate.

Serve in bowls with a dollop of sour cream and a slice of crusty bread