Southwest Stew

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