Feature Recipe: Cowboy Coffee Stew [Made by Genevieve Kang]

Genevieve: "Here’s my version of a Cowboy Beef Stew, which traditionally uses leftover coffee from the camp stove! Using the Station Cold Brew concentrate, I came up with this recipe and it is bombbbb (it’s really good). The coffee really does add that richness and depth of flavour that you might be able to achieve from a good red wine, but might as well keep those bottles corked, because this coffee-enriched stew is gonna knock your socks off. I taste tested it with a lot of people, and everyone couldn’t believe how good it was — plus, the recipe is super simple to make and it doesn’t require a lot of complex ingredients. It’s the perfect way to stay warm and fuelled as the temperatures drop!"

Genevieve: "Here’s my version of a Cowboy Beef Stew, which traditionally uses leftover coffee from the camp stove! Using the Station Cold Brew concentrate, I came up with this recipe and it is bombbbb (it’s really good). The coffee really does add that richness and depth of flavour that you might be able to achieve from a good red wine, but might as well keep those bottles corked, because this coffee-enriched stew is gonna knock your socks off. I taste tested it with a lot of people, and everyone couldn’t believe how good it was — plus, the recipe is super simple to make and it doesn’t require a lot of complex ingredients. It’s the perfect way to stay warm and fuelled as the temperatures drop!"

| makes 4-6 servings | 

  • 1.5 lb. grass-fed stewing beef
  • 1 tbsp. arrowroot starch
  • sea salt + black pepper
  • 2 tbsp. coconut oil or ghee
  • 1 Vidalia onion, chopped
  • 4 large carrots, chopped
  • 2 large celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 c. Station Cold Brew coffee concentrate
  • 2 c. beef broth
  • 1 tbsp. dried oregano
  • 2 dry bay leaves
  • 1 large sweet potato, cut into 1-inch pieces
  • 4 small Yukon gold potatoes, cut into 1-inch pieces
  • 1 tbsp. organic cornstarch (optional)

Instructions:

  1. Cut the beef into pieces and dry them using a paper towel. Place pieces of beef in a large resealable plastic bag. Add arrowroot startch to the bag and a generous pinch of sea salt + freshly ground black pepper. Seal the bag and shake it until the beef is evenly coated with the starch. 
  2. In a large soup pot, heat the coconut oil on medium-high heat. Once hot, add the pieces of beef and sear to seal in the juices. Cook beef until browned on all sides. About 8 minutes. Transfer to a plate.
  3. Reduce heat to medium. Add the onions, carrots, celery and garlic to the pot. Cook, stirring frequently to scrape the brown bits from the bottom of the pot and until the onions start to soften. About 5 minutes.
  4. Stir in the beef, coffee, broth, oregano and bay leaves. Bring to a boil then simmer on low, covered for about 1.5 hours.
  5. Add the potatoes and continue to simmer for another 30 minutes or until the potatoes are fork tender.
  6. If you find that there is still quite a bit of liquid left in the pot, mix 1 tbsp organic cornstarch with 2 tbsp water until starch is dissolved. Add to the pot and stir well to help thicken the broth and make more of a sauce.

Follow Genevieve on Instagram for more stellar recipes @kikanblvd


Cold Brew Coffee Cocktails

Coffee Cocktails are maturing and Cold Brew is the most exciting thing to happen to the craft cocktail scene in a long time. No longer is the Espresso Martini the go to coffee cocktail and Cold Brew is the reason. Since the 1890's when the Cafe Brulot came out of New Orleans, there have been very few innovations in Coffee Cocktails. Reduced labour, no melting ice and most importantly an amazing flavour with no bitterness.

The Golden Beretta ( The Only on King /  London, ON )

Build over ice (Rocks glass):

  • 1 oz Spicebox Whisky
  • 1 oz B&B Benedictine
  • 3/4 oz Station Brew Concentrate
  • Dash Fee Brothers Aztec Chocolate Bitters

Stir well. Top with Honey Foam and garnish with a piece of honey comb.

Honey Foam (Whisk together)

  • 4 Egg whites
  • 4.5 oz Honey
  • 2 oz Lemon juice
  • 5 oz Water

Transfer to a Whip Cream canister and charge twice. Shake well.

 

The Modern Irish (Mike Roy, Station Cold Brew)

  • 1 oz. Jameson's Irish Whisky
  • 1 oz. Simple Syrup or Agave
  • 2 oz. Station Cold Brew Concentrate
  • Shake with ice for 10-15 seconds
  • Double strain in Collins Glass
  • Garnish with Shaved Nutmeg

Whiskey a-go-go (Mike Roy, Station Cold Brew)

  • 1 oz. Canadian Rye
  • 1 oz. Amaro Montenegro
  • 1 oz. Station Cold Brew Concentrate
  • 2 dashes Angostura Bitters
  • Absinthe rinse on glass
  • Stir over ice for 15 seconds
  • Strain into rocks glass with large cube
  • Garnish with flamed orange peel

Cold Brewtini (Mike Roy, Station Cold Brew)

  • 2 oz. Premium Vodka
  • 2 oz. Station Cold Brew Concentrate
  • 1/2 oz. Kahlua Liqueur
  • Shake with ice for 10-15 seconds
  • Strain into large martini glass
  • Garnish with shaved cacao or cinnamon sticks

Cold Brew Killer (Mike Roy, Station Cold Brew)

  • 2 oz. Canadian Rye or Bourbon
  • 1 oz. Sweet Vermouth
  • 1 oz. Station Cold Brew Concentrate
  • 2 dashes Peychauds bitters
  • 2 dashes Angostura bitters
  • Stir over ice for 15-20 seconds
  • Strain into rocks glass over large cube
  • Garnish with skewer of cognac soaked cherries

Morning Glory (Mike Roy, Station Cold Brew)

  • 1.5 oz. Canadian Rye
  • 1/2 oz. Grand Marnier
  • 1/2 oz. Cherry Heering
  • 1 oz. Station Cold Brew Coffee Concentrate
  • 2 dashes Xocalatl Mole Bitters
  • 1 egg or 1 oz. 10% cream and shake for a "flip"
  • Stir over ice for 15-20 seconds
  • Strain into coupe glass
  • Garnish with Lemon Zest

Round trip ticket to the moon (Lisa Marie, Toronto, ON)

  • 2 oz. Bulleit Bourbon
  • 1/2 oz. Amaro Montenegro
  • 1 oz. Station Cold Brew Concentrate
  • 2 dashes Angostura bitters
  • 2 dashes simple syrup
  • Stir over ice for 15-20 seconds
  • Strain into rocks glass over large cube

Nino Brown (Kanpai Snack Bar, Toronto, ON)

  • Muddle fresh lime wedges with ginger
  • Add ice to mixing glass
  • 1.5 oz. Cachaca
  • 1/2 oz. Patron XO Cafe
  • 2 oz. Station Cold Brew Coffee Concentrate
  • Shake and strain into rocks glass over ice

Cafe Carbano (The Carbon Bar, Toronto, ON)

  • 2 oz. Havana Club 7 year
  • 1 oz. Kings ginger liqueur
  • 1 oz. Station Cold Brew Concentrate
  • 2 dashes Cuban cigar bitters
  • Stir over ice for 15-20 seconds
  • Strain into rocks glass over large cube