Coffee and Wine Beef Stew

1.5 Pounds Stew Meat
3 Cups Coffee
1 Cup Chicken Stock
1 1/2 Cup Mushrooms (Baby Bella)
2/3 Cup Red Wine (Merlot) (see note below)
1 Medium Onion
2 Carrots cut thin
6-8 red Potatoes cut into 8ths
3 Tbsp. Bacon Grease
2 Tbsp. Capers
1 Tbsp. Tomato paste
1 Tbsp. Garlic
1 tsp. Salt
1 tsp. Pepper
2 bay leaves

The Execution

Cube all stew meat then Mararinate in 1 cup of red wine over night

Next day thinly slice onions and mushrooms.

Bring 3 Tbsp. bacon Grease to its smoking point in a pan on the stove.

Season beef with salt and pepper, then brown all of it in small batches, making sure that the pan isn't overcrowded.

Once all meat is browned, cook onions, mushrooms, and garlic in the remaining fat in the pan. Do this until onions are translucent, Stir in the tomato paste to coat the veggies

Add coffee, beef stock, red wine (I use the marinade after I bring it to a boil it makes 2/3 of a cup), and capers to the vegetables and stir this mixture, add 2 bay leaves

Add beef into the mixture, bring to a boil then reduce heat to low.

Cover and cook for 2.5 hrs, Remove the bay leaves then add potatoes and Carrots then bring to a boil again then simmer it for another 1/2 or till potatoes are done

Serve and enjoy!