2 T. flour
\n1 lb beef stew meat cubes
\n2 T. oil
\n12 oz. tiny new potatoes, halved or quartered
\n4 medium carrots, cut into 1\/2″ slices
\n1 large onion, chopped
\n1 C. beef broth
\n1 14 oz can chunky chili-style tomatoes
\n3\/4 C. water
\n2 T. brown sugar
\n2 T. Worcestershire sauce
\n1 T. cider vinegar
\n1 1\/2 tsp. instant coffee crystals
\n1 tsp. ground cumin
\n1\/2 tsp. ground ginger
\n1\/4 tsp ground allspice<\/p>\n
Place flour in a plastic bag. Add beef cubes and shake until beef is coated with flour. In a large skillet brown the meat in hot oil. In a 3 1\/2 or 4 quart crockpot, place the potatoes, carrots and onion. Add meat. In a bowl stir together beef broth, undrained tomatoes, water, brown sugar, Worcestershire sauce, vinegar, coffee crystals, cumin, ginger and allspice. Pour over all. Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours or until meat and vegetables are tender. Ladle into bowls.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. flour 1 lb beef stew meat cubes 2 T. oil 12 oz. tiny new potatoes, halved or quartered 4 medium carrots, cut into 1\/2″ slices 1 large onion, chopped 1 C. beef broth 1 14 oz can chunky chili-style tomatoes 3\/4 C. water 2 T. brown sugar 2 T. Worcestershire sauce 1 T. cider vinegar 1 1\/2 tsp. instant coffee crystals 1 tsp. ground cumin 1\/2 tsp. ground ginger 1\/4 tsp ground allspice Place flour in a plastic…<\/p>\n