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Coffee Roasted Beef Chuck

"Tender beef chuck roast braised in a unique coffee-mushroom-sour cream sauce."

By allrecipes · From Open Recipes · 11 ingredients
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Why it works: Beef and coffee match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 213 recipes mention both. Both carry 2-methyl-3-(methyldithio)furan, which smells thiamin, meat. The science ↓

The recipe

6 servings
Prep30 min
Cook5 hr

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Pat the chuck roast dry, season all over with salt and freshly ground pepper, and sear in the hot vegetable oil and 1 tablespoon of butter in a Dutch oven over medium-high heat, 4 to 5 minutes per side until browned.

  2. Move the beef to a plate. Melt the remaining butter in the pot, add the chopped onions and mushrooms, and cook over medium heat for about 10 minutes until softened. Add the minced garlic and cook 1 minute more.

  3. Return the beef to the pot and pour in the brewed coffee. Bring to a simmer, then cover tightly.

  4. Place the covered pot in an oven preheated to 300°F (150°C) and braise for about 4 hours, until the beef is fork-tender and reaches at least 145°F (63°C) in the thickest part.

  5. Transfer the beef to a cutting board, tent loosely with foil, and rest for 10 minutes. Skim excess fat from the cooking liquid.

  6. Mix the cornstarch with a splash of water until smooth. Stir it into the simmering liquid over medium heat and cook 2 to 3 minutes until thickened. Season with salt and pepper to taste.

  7. Remove the pot from the heat and stir in the sour cream until smooth. Slice or pull the beef, return it to the sauce, and serve warm.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Beef + coffeetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together213 recipes

    Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Beef + mushroomtop 2% of all pairs
    Aroma overlapstrong
    Mentioned together3,231 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Butter + mushroomtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together12,516 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Beef + oniontop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together17,091 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (butter, beef, onion, pepper, coffee, mushroom, cream):

  1. Garlicthe original
  2. Celeryabout as good a flavor fit
  3. Thymeabout as good a flavor fit

Fit is the average pairing score against butter, beef, onion, pepper, coffee, mushroom, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).