Beef with Spicy Cocoa Gravy

Beef with Spicy Cocoa Gravy Recipe
Howard L. Puckett
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


6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 263
Caloriesfromfat 27 %
Fat 7.8 g
Satfat 2.2 g
Monofat 3.8 g
Polyfat 0.5 g
Protein 30 g
Carbohydrate 15.3 g
Fiber 2.3 g
Cholesterol 56 mg
Iron 3.7 mg
Sodium 731 mg
Calcium 37 mg


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)


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.

April Sims, Denton, Texas,

Cooking Light

January 2007
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