1 pound stewing beef, cubed
1/4 cup butter
1 medium onion, sliced
4 cloves garlic
2 tablespoons chili powder
1 teaspoon instant coffee
2 cups beef broth
3/4 cup Arborio rice
1/2 cup frozen corn kernels

1. Melt butter in a large pot over medium heat.
2. Stir in the onions and garlic and sauté until tender.
3. Add the chili powder and instant coffee and stir until completely dissolved.
4. Add the stewing beef and coat with sauce, then cover with beef broth.
5. Bring to a boil, then reduce heat to a simmer and cover. Cook until beef is tender, about an hour and a half.
6. Add the rice and corn and continue to cook until the rice is soft, about 20 minutes.

Makes 4 servings

There's nothing even remotely fancy about tonight's dinner. I used some of the leftover Espresso Rubbed Roast from last night for a Southwest Stew. It is much more difficult to tenderize a tough cut of meat after it's already been roasted! I must've simmered for the better portion of the day before the fibers finally started to break down. Even then it wasn't nearly as tender as if I had made it with cubed stewing beef.

I liked it enough to have second helpings, but I thought it was quite salty. I used bouillon instead of actual beef broth
for the liquid and the amount of sodium in those little packages can be extremely overwhelming at times. Were I to make this again I'd likely use actual broth, a low-sodium bouillon or just half as much.