CATEGORY WINNER Entrées. "The unsweetened cocoa gives the broth a rich texture and heartiness. Serve with egg noodles, rice, or couscous." -April Sims, Denton, TX

Ingredients

  • 1 tablespoon unsweetened cocoa
  • 1 tablespoon ground coriander
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ancho chile powder
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons dried oregano
  • ⅛ teaspoon ground cinnamon
  • 1 ½ lbs. top round steak, trimmed and cut into 1-inch cubes
  • ½ cup all-purpose flour (about 2 1/4 ounces)
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • ½ cup dry red wine
  • 1 14,5 oz can diced organic fire-roasted tomatoes, undrained (such as Muir Glen)
  • 2 cups fat-free, less-sodium beef broth
  • 1 teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • Fresh oregano (optional)

Directions

1. Combine: unsweetened cocoa and next 7 ingredients (through cinnamon) in a large bowl. Add beef; toss to coat. Remove beef from bowl. Lightly spoon flour into a dry measuring cup; level with a knife. Add flour to cocoa mixture; stir with a whisk. Return beef to bowl; toss to coat.
2. Heat: olive oil in a Dutch oven over medium-high heat. Add beef mixture to pan; sauté 5 minutes, turning to brown on all sides. Remove beef from pan.
3. Add: onion and green bell pepper to pan; sauté 5 minutes or until tender.
4. Add: red wine and tomatoes; cook 3 minutes.
5. Stir: in beef, broth, salt, and black pepper; return meat to pan. Cover, reduce heat, and simmer 1 hour and 10 minutes or until beef is tender, stirring occasionally.
6. Garnish: each serving with fresh oregano, if desired.

Notes
April Sims, Denton, Texas, Cooking Light
JANUARY 2007
A Crock Pot can be used for step 5. Cook for about 6 hours on low setting.
You may also wish to add a bag of Wegman's Mirpoix and ½ Cup of minced Carrots.
No salt is needed if not using low sodium broth.


Categories
Beef