Kona Coffee Beef Stew

Warm, cozy, and delicious


For the Sauce:

3 lbs boneless beef chuck roast cut into 2-inch cubes

2 tsp Organic Ka’iulani Alaea Sea Salt

4 Tbsp Organic Ka’iulani Kona Coffee Spice

3 Tbsp Olive Oil

3 Tbsp Garlic, minced

1 Onion, chopped small

3 Celery Stalks, chopped small

2 Carrots, chopped small

For the Stew:

1 Cup Red Wine

2 Cups Water

1 Can Whole Tomatoes, chopped (28 oz)

1 Tbsp Tomato Paste

3 Bay Leaves

2 Tbsp Organic Ka’iulani Herb Garden

3 Tbsp Organic Ka’iulani Kona Coffee Spice

1 Yellow Onion, medium diced

4 Medium Carrots, medium diced

2 Potatoes, medium cubed

3 Celery Stalks, medium diced

1 tsp Organic Ka’iulani Alaea Sea Salt, or to taste


Preheat oven to 300° F. Heat olive oil in Dutch oven or other large pot, and sauté garlic and onion. When onion is translucent, add celery and carrot, and sauté for 5 minutes. Add beef, wine, and water and bring to a boil. Then, lower heat to simmer for about 5 minutes. Add chopped tomato, tomato paste, bay leaf, Herb Garden, and Kona Coffee Spice. Bring to a boil, then lower heat. Cover Dutch oven and place in oven. Cook for two hours, or until meat is tender. During the last 45 minutes of cooking, add carrot, potato, celery, and remaining onion. Cook until vegetables are tender. If sauce has reduced considerably, add water or beef broth and adjust seasoning. Delicious!*Note: If you have a slow cooker, place the pot roast ingredients in it in the morning, and by the time you get home in the evening, it will be juicy and tender!

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