West Village Beef Stew

Ingredients

• 1 ½ pounds chuck eye roast, cut into 1 ½ inch cubes (See note below.)
• Dry rub consisting of:
• ** ¼ teaspoon ground white pepper (black is also fine)
• ** ¼ teaspoon ground coriander
• ** 1/8 teaspoon ground allspice
• ** ½ teaspoon Kosher salt
• Grapeseed or olive oil or bacon fat for browning
• 1 medium onion, coarsely chopped
• 4 cloves of garlic, coarsely chopped
• 2 tablespoons tomato paste
• 1 ¼ cups strong decaf coffee (1 cup for braising, ¼ cup for finishing)
• ¾ cup red wine (I use a Burgundy or Cotes du Rhone for this.)
• 2 bay leaves
• 2 three-inch pieces of celery
• A pinch of red pepper flakes, or to taste (optional)
• ½ cup rich chicken stock (reduce ordinary stock, if necessary)
• 3 medium carrots, peeled and cut into 1” slices
• 1 tablespoon sweet butter
• 1 tablespoon flour
• ½ cup of coarsely chopped parsley
• Juice of 2 limes (See note below.)
• Salt and pepper to taste

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