Red-Eye Beef Stew

Ingredients:

• 2-1/2 pounds beef Shoulder Roast Boneless or Bottom Round Roast , cut into 1-1/2 inch pieces
• 1/3 cup all-purpose flour
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon pepper
• 2 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1 medium onion, chopped
• 2-1/2 cups brewed coffee
• 1/3 cup tomato paste
• 2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 6 small Yukon Gold or yellow flesh potatoes (about 2-inch diameter), quartered
• 8 ounces button or cremini mushrooms, cut in half
• 1-1/2 cups baby carrots
• 8 ounces sugar snap peas

Cooking:

1. Combine flour, thyme and pepper. Reserve 3 tablespoons flour mixture. Lightly coat beef with remaining flour mixture.
2. Heat 2 teaspoons oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with 2 teaspoons oil and remaining beef. Remove beef from stockpot. Season with salt.
3. Add remaining 2 teaspoons oil and onion to stockpot; cook and stir 5 minutes or until onion is tender. Add coffee; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to bottom of stockpot are dissolved. Stir in tomato paste, molasses, Worcestershire sauce and reserved flour mixture. Return beef and accumulated juices to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours.
4. Add potatoes, mushrooms and carrots to stockpot; return to simmer. Continue simmering, covered, 25 to 30 minutes or until beef and vegetables are fork-tender. Add peas; cook, covered, 8 to 10 minutes or until peas are crisp-tender, stirring once.