Redeye Stew
Ham with redeye gravy is a southern classic. A cuppa coffee is used to deglaze the pan, and the resulting slurry is poured over the ham slices. I’d bet my buttons that somebody has thrown coffee into the stew for added flavor!
Suggested Beverage: A flavorful, full-bodied beer or a glass of hearty red wine.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine the flour and salt in a large resealable plastic bag. Add the meat in batches and shake until evenly coated.
Step 2
Place a large sauté pan over medium-high heat and add the oil. Working in batches, add the meat and cook, turning, for 15 minutes, until brown on all sides. Place the meat in the slow cooker and add the potatoes, carrots, onion, garlic, bay leaf, and thyme.
Step 3
Remove the sauté pan from the heat and pour the coffee into the pan. Using a wooden spoon, scrape any browned bits off the bottom of the pan. Pour the coffee into the cooker and add the water. Cover and cook on low for 5 1/2 to 7 1/2 hours, until the meat is very tender. Add the peas and cook for about 30 minutes.
Step 4
Ladle into bowls and serve hot.
