Black Coffee Is Key To Fixing Bland Stew. Here's How It Works

We've all been there: You set out to make a big batch of tasty stew only to end up with something a little uninspiring. After all that chopping and simmering, what should have been a rich bowl of comforting goodness instead turns out thin, muddy, and disappointingly forgettable. If you're ever staring down a bowl of otherwise unmemorable stew, don't reach for the salt shaker or even the pepper grinder. Instead, try adding a little bit of black coffee.

Coffee is actually a secret weapon ingredient that can deepen the savory flavors of braised dishes like stew. Its bitterness balances out sweet and acidic flavors that come from onions, tomatoes, and wine, which will keep the stew from tasting flat or sweet. Stew only needs a small dose of coffee to get those extra flavors, so the dish won't come out tasting like a cup of joe.

The easiest way to add a little coffee flavor to a batch of stew is to incorporate it right at the beginning of the cooking process. Add some black coffee to the pot to replace some of the braising liquid. As the dish simmers, the coffee will caramelize, meld, and mellow with the other flavors in the pot, creating a tender, roasty quality that enhances the stew without announcing itself. This secret addition also works well for pot roast. You can either dump in some black coffee with the stock or broth, or try using a little coffee when it's time to deglaze the pan after browning the meat.

You don't need a lot of coffee to get the flavor benefits, either. Depending on the size of the stew recipe, about ½ cup can make all the difference. While you can brew the coffee fresh, this is also a great way to use up a bit of leftover coffee that's been sitting in the pot. You can make an extra couple of cups during your morning brew and set it aside for making stew later. Just make sure that the coffee is plain and unsweetened, because any extra flavorings like vanilla or hazelnut will taste totally out of place in a savory stew.

Another way to add coffee to a stew is to use coffee grounds as part of the rub seasoning for the meat before it's cooked. All you need is a few tablespoons of finely ground coffee, like an espresso grind. Mix the coffee with any other savory spices you plan to use to season the meat, like cumin, paprika, or coriander. When the meat is browned, it creates a caramelized crust that gives the stew even more toasty flavors (we like using this technique for coffee-crusted steak, too). You can also use coffee in a marinade by combining it with vinegar and other spices.

If you're still unsure about adding coffee to an entire batch of beef stew, you can always experiment on a small scale before jumping in headfirst. Next time you make stew, try adding a few tablespoons of brewed coffee into a single serving to see how it tastes. While you won't get the same depth that comes from adding coffee at the beginning of the braise, this trial will still let you get an idea of how coffee's bitterness can brighten and balance the stew's flavor.