When you’re cooking the beef, it’s imperative that you don’t overcrowd the pan. You want nice caramelized browns on the cubes of beef – adding more flavor as they cook down with the rest of the ingredients. For red wine, I normally choose a Merlot. Anything that’s under $12 but above $5 works best for me. Not too expensive, but not too cheap. Cooking with wine can add great depths of flavors – and even unique flavor combinations you might have not tasted before.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
– 2.5 lbs. Stew Meat
– 3 Cups Coffee
– 1 Cup Beef Stock
– 1 1/2 Cup Mushrooms (Baby Bella)
– 2/3 Cup Red Wine (Merlot)
– 1 Medium Onion
– 3 Tbsp. Coconut Oil
– 2 Tbsp. Capers
– 2 tsp. Garlic
– 1 tsp. Salt
– 1 tsp. Pepper
Makes 6 total servings. Per serving, it is 504 Calories, 32.2g Fats, 2.7g Net Carbs, and 42.5g Protein.
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