Beef with Spicy Cocoa Gravy

Ingredients

• 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)

Preparation

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. 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.