Coffee-Braised Beef Stew with Parsnips

TASTIER

GLUTEN-FREE

Makes 6 servings

Coffee is unbelievable for braises. It mellows into an earthy sweetness with nary a bitter note. If you like, use brewed espresso for a more sophisticated (if still mellow) flavor. If you’ve bought espresso powder for another recipe, here’s a good use for it. Feel free to substitute 3 pounds boneless pork shoulder, trimmed and cut into 1½-inch pieces.

1 large red onion, halved and sliced into thin half-moons

3 large parsnips, peeled and cut into 1-inch chunks

1½ cups strong brewed coffee, cooled to room temperature

¼ cup tomato paste

3 tablespoons Worcestershire sauce (gluten-free if that’s a concern)

2 tablespoons brown sugar

1 teaspoon ground allspice

½ teaspoon table salt

½ teaspoon ground black pepper

One 4-inch cinnamon stick

3 pounds boneless beef chuck cubes, about 1½ inches each

1. Mix the onion, parsnips, coffee, tomato paste, Worcestershire sauce, brown sugar, allspice, salt, and pepper in a 1-gallon plastic freezer bag. Add the cinnamon stick, squeeze out any excess air, seal the bag, and freeze flat for up to 4 months.

2. To cook, remove the frozen braise base from the bag, then set in a 5- to 6-quart slow cooker, chipping up any bits so that the frozen base essentially sits flat.

3. Arrange the beef cubes on top of the base. Cover and cook on low for 9 hours. The braise can stay on the keep-warm setting for up to 3 hours. Discard the cinnamon stick before serving.

To make this braise on the stovetop, remove the frozen base from its bag and set in a Dutch oven, chipping the corners to fit. Arrange the beef over the frozen base and bring to a simmer over medium heat, stirring occasionally. Add 1 cup beef broth. Reduce the heat to low and simmer slowly, covered but stirring occasionally, for 2½ hours. Discard the cinnamon stick before serving.