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  • 1 pound beef for stew, cut into 1-inch cubes
  • Ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 3 large onions, chopped
  • 12 small red potatoes, cut into quarters
  • 2 medium carrots, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 2 tablespoons tomato paste
  • 1 1/2 teaspoons instant coffee crystals
  • 4 cups Swanson?(r) Beef Broth
  • Sour cream (optional)
  • Chopped green onion (optional)


Season the beef with black pepper and coat with flour. Heat the oil in a skillet. Add the beef and cook until browned.

Place the onions, potatoes, carrots, garlic and thyme in a 3 1/2-quart slow cooker. Top with the beef. Mix the tomato paste, coffee and 1 cup broth. Pour the coffee mixture and the remaining broth into the slow cooker. Cover and cook on LOW 8 to 10 hours.* or until done. Serve with the sour cream and chopped green onions, if desired.