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Cocoa Beef Stew

Source of Recipe

BH&G Low Calorie, Summer 1999


Recipe Introduction

author's notes: NOTES : Cocoa may seem like an odd ingredient for a beef stew, but its flavor blends beautifully with ginger cinnamon, and Scotch bonnet pepper Our taste testers loved the mahogany color and rich flavor of the low-fat gravy.

List of Ingredients

3/4 pound stew beef -- trimmed, cut into
3/4 inch cubes
1 teaspoon ground cinnamon
1/4 teaspoon salt
coarsely ground black pepper -- to taste
1 teaspoon cooking oil
14 1/2 ounces beef broth
1 cup chopped onion
1 tablespoon unsweetened cocoa powder
1 teaspoon grated fresh gingerroot
1/4 teaspoon scotch bonnet pepper -- seeded and finely
chopped
or 1 tablespoon jalapeno pepper, seeded
and finely chopped
2 stalks celery -- sliced 1/2 inch
thick, 1 cup
2 medium carrots -- sliced, 1 cup
1 medium sweet potato -- peeled, cut into
1 inch cubes, about 1 cup
1 tablespoon cornstarch
1/2 cup water
2 cups cooked rice or noodles


Recipe

Toss beef with cinnamon, salt, and pepper to thoroughly coat. Heat oil in a large saucepan. Quickly brown meat on all sides. Carefully add beef broth, onion, cocoa powder, gingerroot, and Scotch bonnet pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, or till meat is nearly tender. Add celery, carrots, and sweet potato. Return to boiling. Reduce heat; cover and cook about 25 minutes more, or till meat and vegetables are tender. Stir together cornstarch and water; add to stew. Cook, stirring gently, till thickened and bubbly; reduce heat and cook 2 minutes more. Serve over rice or noodles in soup bowls. Makes 6 servings.