Slow Cooker Beef with Pumpkin, Leek and a Gentle Coffee, Tomato and Cinnamon Sauce

Instructions

1. 1

   1. Pat the beef chuck dry with paper towels and toss it with the rice flour, 1 teaspoon of the salt, and the black pepper until lightly coated.

2. 2

   2. Heat a large skillet over medium-high heat and add the olive oil. Brown the beef in batches for 6 to 8 minutes total, stirring only as needed so it develops color. Transfer the browned beef to the slow cooker.

3. 3

   3. In the same skillet, add the onion and leek. Cook for 4 minutes over medium heat until they begin to soften. Add the garlic and cook for 30 seconds more.

4. 4

   4. Stir in the tomato paste, sweet paprika, and cinnamon. Cook for 1 minute so everything blends. Pour in the mild brewed coffee, beef broth, crushed tomato, Worcestershire sauce, and red wine vinegar. Add the dried thyme and bay leaf, then bring the mixture to a gentle simmer.

5. 5

   5. Pour the hot sauce over the beef in the slow cooker. Add the cubed pumpkin on top and stir gently. Cover and cook on LOW for 7 hours, or on HIGH for 4 hours, until the beef is very tender. If you want to hold the stew warm before serving, use the warm setting at about 140 °F / 60 °C.

6. 6

   6. Remove the bay leaf. Taste and adjust with the remaining salt if needed. If you want a thicker sauce, uncover the slow cooker and cook for 20 more minutes on HIGH.

7. 7

   7. Serve hot, finished with the chopped fresh parsley on top. If reheating a portion in the oven, do it covered at 320 °F / 160 °C until thoroughly hot.