Beef Stew with Cuban Coffee Gravy

Ingredients

• 1 cup no-salt-added beef broth 
• 1 tablespoon capers 
• 0.5 cup chayote squashes shredded yellow
• 2 cups rice long-grain hot cooked
• 0.3 cup dates whole pitted chopped
• 0.3 cup cooking wine dry red
• 2  garlic cloves minced
• 0.3 teaspoon coarsely ground pepper black
• 1 cup mushrooms sliced
• 0.5 cup onion finely chopped
• 1 pound boned rump roast 
• 0.3 teaspoon salt 
• 1.5 cups strong coffee decoction brewed
• 1 cup taro diced peeled

Equipment

• sauce pan

Directions

1. Trim fat from beef, and cut into 1-inch cubes.
2. Sprinkle with salt and pepper.
3. Heat a large saucepan over medium-high heat.
4. Add beef, and cook 5 minutes or until browned.
5. Add coffee and next 4 ingredients (coffee through garlic), and bring to a boil. Cover, reduce heat, and simmer 45 minutes.
6. Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
7. Serve over rice; top with chayote.