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Cocoa Beef Stew
Ingredients
-
3/4
pound beef, trimmed and cut into 3/4-inch cubes
-
1
teaspoon ground cinnamon
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1/4
teaspoon salt
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Coarsely ground black pepper to taste
-
1
teaspoon cooking oil
-
1
14 1/2 ounce can beef broth
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1
cup chopped onion
-
1
tablespoon unsweetened cocoa powder
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1
teaspoon grated fresh gingerroot
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1/4
teaspoon seeded and finely chopped Scotch bonnet pepper (or 1 tablespoon seeded and finely chopped jalapeno pepper)
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2
stalks celery, sliced 1/2 inch thick (1 cup)
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2
medium carrots, sliced (1 cup)
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1
medium sweet potato, peeled and cut into 1-inch cubes (about 1 cup)
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1
tablespoon cornstarch
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1/2
cup water
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2
cups cooked rice or noodles
Directions
1. 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 until meat is nearly tender.
2. Add celery, carrots, and sweet potato. Return to boiling. Reduce heat; cover and cook about 25 minutes more, or until meat and vegetables are tender. Stir together cornstarch and water; add to stew. Cook, stirring gently, until thickened and bubbly; reduce heat and cook 2 minutes more. Serve over rice or noodles in soup bowls. Makes 6 servings.
From the Test Kitchen
- Note To mound the rice, as shown in the photo, gently press rice into a lightly greased custard cup. Unmound onto the center of a plate; spoon stew around rice.
Nutrition Facts
(Cocoa Beef Stew)
- Servings Per Recipe 6,
- Calories 229,
- Protein (gm) 17,
- Carbohydrate (gm) 27,
- Fat, total (gm) 5,
- Cholesterol (mg) 41,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 1041,
- Vitamin C (mg) 8,
- Sodium (mg) 377,
- Iron (DV %) 3,
- Vegetables () 1,
- Lean Meat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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