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    Cocoa Beef Stew


    Source of Recipe


    recipecircus/buny

    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.

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