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
1 tablespoon unsweetened cocoa
1 tablespoon ground coriander
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ancho chile powder
1 1/2 teaspoons paprika
1 1/2 teaspoons dried oregano
1/8 teaspoon ground cinnamon
1 1/2 pounds top round steak, trimmed and cut into 1-inch cubes
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup dry red wine
1 (14.5-ounce) can diced organic fire-roasted tomatoes, undrained (such as Muir Glen)
2 cups fat-free, less-sodium beef broth
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
Fresh oregano (optional)
How to Make It
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.
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. Add onion and green bell pepper to pan; sauté 5 minutes or until tender. Add red wine and tomatoes; cook 3 minutes. 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. Garnish each serving with fresh oregano, if desired.
Made this last night. I used stew meat (next time I'll use a more tender cut to go with this decadent tasting entree)...even after forgetting to coat the meat in flour, and having to put the flour directly into the sauce (I used whole wheat by the way), the sauce still cam out amazing and rich tasting. I served it over some whole wheat noodles and, for just the two of us, it was VERY filling. Will have to keep that in mind and maybe half the recipe and serve it with a salad. But still a BIG yummmmm!!!
Mmmmmmhhhh!!! Now that's comfort food! I used different amounts: 1 tablespoon for all spices thru dried oregano, Â½ tsp cinnamon, 1-14oz. can beef broth plus Â½ can water , Â¾ c. ea. of bell peps and onion (used the whole things). Had to sub ground chipotle for the ancho. Other stuff as specified. Stirred in remaining flour and brought to bubble, then reduced heat to about 2.5 out of 10 (Low simmer) and it smelled and tasted sooooo good. If I liked sweet sauces, I would have added brown sugar as suggested but we liked it just like this. It was fast setup, maybe 15 min., then we had wine on the patio while it cooked down. Served with quinoa cooked with veg bouillon and quick finely chopped carrots and a dash of curry. Weâll make this a regular! Sorry, I know I deviated some (we like a lot of spice and it was faster to use just one spoon), but the overall combo worked really well
First time I made it, I went by the recipe and simmered covered for 70 minutes or until beef is tender. Believe me, 70 minutes is way too long. We liked the sauce so much that we decided to try it again. When we did, I cut the simmering back to 20 - 30 minutes and it came out great.