1 tsp. butter
2 lbs. beef, cut in 1-inch cubes
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil
2 c. water
1 1/2 c. prepared coffee
8 sm. whole onions, peeled
2 stalks celery, sliced into 2-inch pieces
4 med. carrots, peeled and cut in half
4 med. potatoes, quartered
3 tbsp. flour
1 (10 oz.) pkg. frozen peas
2 tbsp. chopped parsley

Brown beef in butter in 5-quart Dutch oven. Add salt, pepper, basil, water and 1 cup of coffee. Bring to a boil. Cover, reduce heat and cook gently for 1 1/2 hours. Add onions, celery, and carrots; cook, covered, 30 minutes longer. Add potatoes; stir and cook, covered, until meat and vegetables are tender, about 20 minutes.

Stir flour into remaining 1/2 cup coffee. Add to stew along with peas and cook, stirring, until thickened. Add parsley.