Let’s face it; Winter is coming.

Whether you are from the Pacific NW or new to the area, you’ve most likely noticed that winters here seem to drag on forever. As the chill rolls in, we find ourselves reaching for those things that comfort us while warming our bellies. If you’re like me, beef stew tops that list.

Caramelized morsels of beef, dark and tender, are the star of the dish. The carrots lend a gentle sweetness that perfectly complements the richness of the broth, adding both color and a delightful, subtle crunch. Earthy potatoes absorb all the nuances of the dish and unload them with each flavor-packed bite. Celery, considered the most underrated component of this dish, contributes with its slight bitterness, which if omitted, would sorely be missed. Lastly, should you replicate my way of making stew, there’s the coffee. While some may call it unorthodox, I’ve found that replacing some of the beef stock with coffee adds another level of complexity to the dish that makes it that much more irresistible.

As a chef, I often find myself recalling advice that I received from mentors along my journey. One in particular that stands out is, “you can’t make flavor in a pan”. The long and short of that is, your end product is only going to be as good as the products you start with.

When selecting beef for my family or those I care for, I think of Royal Ranch. Their unparalleled commitment to excellence and sustainability, combined with their superior product, provides me with the comfort in knowing I’m making the right decision as a chef who takes pride in his craft.

Pro-Tip:

1. Add a brown roux if you like your stew a little thicker
2. Use Decaf!

Beef & Coffee Stew:

• 10# Royal Ranch Chuck Roll, large dice (32216)
• 64fl ounces beef stock
• 64fl ounces Blend 23 Watertown Coffee
• 6# medium dice yellow onion
• 8# fingerling potatoes
• 4# medium dice carrots
• 4# medium dice celery
• 5 each bay leaves
• 1 bunch fresh thyme (leaves only)
• 2 sprigs rosemary
• 8 cloves garlic, minced
• 6fl ounces tomato paste
• 2 cups peas
• 8fl ounces red wine to deglaze (optional)
• Salt and pepper to taste