Stuart's Spices

1 Rating
This is a delicious stew, perfect for anytime. It's yummy with very little salt!


  • 2½-3 lbs beef cut into 1.5 inch pieces
  • ½ cup flour
  • ½ tsp Stuart's Spices Fresh Ground Black Pepper
  • 1 tsp Stuart's Spices Ground Thyme
  • 1 medium onion, chopped
  • 6 small potatoes (~2 inches) cut into quarters
  • 3 large carrots cut into 1 inch chunks
  • 8 oz fresh mushrooms
  • 8 oz snap peas veined
  • 1 tsp Stuart's Spices Worcestershire Powder
  • 2 Tbsp molasses
  • ½ tsp sea salt
  • 3-4 cups strong black coffee
  • ½ can tomato paste


  1. In a large bowl, mix flour, pepper, and thyme, then lightly coat the meat with the flour mixture.
  2. Heat 2 Tbsp oil in a large stock pot and brown meat in two batches. Remove beef from pot.
  3. Add 2 additional Tbsp oil and onions to the pot and cook until the onion is translucent. Stir in reserved flour and brown 2-3 minutes.
  4. Add coffee stock, tomato paste, Worcestershire seasoning, and molasses to mixture and stir well.
  5. Add the meat chunks.
  6. Bring to a boil then reduce heat and simmer 1 - 1½ hours. (2 hours or more in a crock pot)
  7. Add potatoes, mushrooms, and carrots, and return to simmer for an additional 30-45 minutes or until vegetables are tender. Add peas and cook covered 8-10 minutes until peas are crisp-tender.