This is a recipe given to me by Michael Lenagar from Neola Farms, a local black angus beef farmer who attends the Memphis Farmer’s Market. I’ve eaten nothing but his beef since discovering him here when the market began. This is a great stew!

Here’s the recipe:

Makes 6 – 8 Servings

• 1½lbs Beef Stew Meat cut in 1” cubes
• 2 tblsp Flour
• 1tsp Salt
• 2 tblsp Oil
• 1½ cups Strong Coffee
• 2 tblsp Molasses
• 1 clove Minced Garlic (I used chopped fresh)
• 1 tsp salt
• 1tsp Worcester Sauce
• ½tsp dried Oregano crushed
• 1/8th tsp Cayenne Pepper (I used an entire dried red chili)
• 1½ cups water
• 4 carrots cut in 1/2” slices
• 4 small onions quartered
• 3 medium potatoes peeled and cut up (I used two potatoes and a parsnip)
• ¼ cup cold water
• 3 tblsp Flour
• I added a couple of bay leaves too.

Coat the beef cubes with a mixture of 2tblsp flour & 1 tsp salt. In a dutch oven brown meat on all sides in hot oil. Stir in coffee, molasses, garlic, Oregano. Cayenne,1 tsp salt, worcestershire sauce. Cover & simmer over a low heat until the meat is tender, about 30mins. Blend ¼ cup cold water in to 3tblsp flour,add to the stew mixture. Cook and stir until mixture is thickened and bubbly. Serve in bowls. Great served with hot cornbread muffins.