Cocoa Beef Stew

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.

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3.5 by 3 people

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  • Makes: 6 servings
  • Cook: 1 hr 30 mins

Cocoa Beef Stew

Reviews (0)

3.5 by 3 people

Rate This!

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

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.

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Nutrition Facts (Cocoa Beef Stew)

  • Per serving:
  • 229 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 41 mg chol. ,
  • 377 mg sodium ,
  • 27 g carb. ,
  • 2 g fiber ,
  • 17 g pro.

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