Kona Coffee Stew Beef

• 1 lb beef, cubed
• 2 Tbsp flour
• 3 tsp salt
• 1/2 tsp garlic salt
• 1/4 tsp pepper
• 1/4 tsp nutmeg
• 1 can tomato soup
• 1 pkg onion gravy mixed in 1/2 cup Kona coffee
• 3 Tbsp oil
• 2 cups brewed Kona coffee
• 1/2 cup white wine
• 2 cups sliced celery
• 2 round onions, quartered
• 2 potatoes, cubed
• 3 carrots, sliced
• 2 Tbsp catsup
• 1 Tbsp Worcestershire sauce
• 1 Tbsp celery tops, chopped

Dredge beef cubes in dry ingredients then brown in oil. Add tomato soup, onion gravy, catsup and Worcestershire sauce and simmer for 2 hours, stirring often. Add celery, onions and carrots; simmer for 40 minutes. Add potatoes and continue cooking for 40 minutes. Garnish with celery tops.

Yield: 6 servings