Stir Up Supper with Jenn Hobby - a daily dinner idea!
Beef with Spicy Cocoa Gravy
Recipe from Cooking Light, April Sims, Jan. 2007 & Real-Life Notes from Jenn Hobby… Spice it up for Valentine's Day!
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 (Note 1)
1 1/2 pounds top round steak, trimmed and cut into 1-inch cubes (Note 2)
1/2 cup all-purpose flour (about 2 1/4 ounces) (Note 3)
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup dry red wine (Note 4)
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. (Note 5)
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. (Note 6)
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. Serve with egg noodles, rice, or couscous.
1. This list includes a bunch of spices to purchase at once! If you don't have them in your pantry currently, the grocery bill can rack up. I suggest finding affordable spices at the Dekalb Farmer's Market or a farmer's market in your neighborhood. You can also buy in the smallest size you can find. Brands such as McCormick's in the grocery store come in smaller size containers with smaller price tags. Remember that spices do expire, so it's a good idea to do a pantry label check and throw out old, out-dated spices before heading to the store.
2. The top round of beef is cut from the rear quarter. It is lean but tough. Be sure to trim the fat and cut against the grain. You can always ask your butcher for help to make sure you get the right cut of meat. They may even trim and cube it for you!
3. A Gluten Free option would be to use Bob's Red Mill Gluten-Free Flour instead.
4. As I have learned from years of watching the Food Network, only cook with wine you would drink.
5. Use tongs to turn the beef to make sure you brown all sides.
6. Cook wine until the alcohol evaporates and reduces down to just a little liquid. Then add tomatoes, then add the broth.
Enjoy! Hope this spices up your Valentine's week! With love, Jenn