Brazilian Coffee Beef Stew

Brazilian Coffee Beef Stew

1 onion (medium), finely chopped
2 Tbsp olive oil
2 clove garlic, minced
1 lb round steak, cut into small cubes
2 Tbsp margarine or butter
1/4 cup flour
1 cup dry red wine
2 cups brewed coffee
1/2 tsp oregano, chopped
1/2 tsp rosemary, chopped
6 mushrooms (medium), quartered
2 carrots (medium), cut into thin rounds
black pepper

Saute the onion in the olive oil over medium heat in a Dutch oven
or a large sauce pan until they are soft but not brown (about 10
minutes). Add the garlic and cook for about 30 seconds. remove
and reserve. Raise the heat to medium-high and brown the beef
cubes. Season with black pepper. Save with the onion and garlic.

Lower the heat to medium and melt the margarine or butter in the
pot and stir in the flour until it is well blended. Do not let it
burn. Add the wine, coffee and herbs and stir with a whisk until
it slightly thickens and is well mixed. Return the meat and onions
to the pot and bring to a boil. Reduce the heat to low and simmer
for 35 minutes. Add the mushrooms and carrots. Simmer 35 minutes
longer. Serve with rice or noodles.