• 3 pounds stew meat
  • 2 tablespoons all purpose flour
  • pinch salt
  • pinch black pepper
  • 3 tablespoons olive oil
  • 2 medium sized onions, chopped
  • 3 carrots, cut diagonally into 2 inch chunks
  • 4 new potatoes, diced
  • 6 small turnips, peeled and diced
  • 1 cup strong coffee
  • ½ teaspoon thyme
  • ½ cup dry red wine


In a ziploc bag toss the beef with the flour, salt and pepper. In a large skillet over medium high heat, warm 1 1/2 tablespoons of oil until very hot. Add half the beef and brown on all sides about 5 minutes. Transfer to the slow cooker. Repeat with the remaining oil and beef.

Add the onions to the skillet and cook, stirring, until softened, about 5 minutes. Transfer to the cooker and add the carrots, potatoes and turnips. Add the coffee and thyme to the cooker. Pour the wine into the skillet and bring to a boil over medium heat, stirring constantly and scraping up any browned bits stuck to the pan. Pour into the cooker and stir. Cover and cook on Low until the meat is tender, 7-8 hours.