Rating: 4 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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

April Sims, Denton, Texas
Recipe by Cooking Light January 2007

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Credit: Howard L. Puckett

Recipe Summary test

Yield:
6 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

263 calories; calories from fat 27%; fat 7.8g; saturated fat 2.2g; mono fat 3.8g; poly fat 0.5g; protein 30g; carbohydrates 15.3g; fiber 2.3g; cholesterol 56mg; iron 3.7mg; sodium 731mg; calcium 37mg.
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