Ingredients
| Quantity | Ingredients |
|---|---|
| 1 tbsp | unsweetened cocoa |
| 1 tbsp | ground coriander |
| 1 1/2 tsp | garlic powder |
| 1 1/2 tsp | ground cumin |
| 1 1/2 tsp | ancho chile powder |
| 1 1/2 tsp | paprika |
| 1 1/2 tsp | dried oregano |
| 1/8 tsp | ground cinnamon |
| 1 1/2 pounds | top round steak, trimmed and cut into 1-inch cubes |
| 1/2 cup | all-purpose flour (about 2 1/4 ounces) |
| 1 tbsp | olive oil |
| 1/2 cup | chopped onion |
| 1/2 cup | chopped green bell pepper |
| 1/2 cup | dry red wine |
| 1 (14.5-ounce) can | diced organic fire-roasted tomatoes, undrained (such as Muir Glen) |
| 2 cups | fat-free, less-sodium beef broth |
| 1 tsp | salt |
| 1/8 tsp | freshly ground black pepper |
| Fresh oregano (optional) |
Directions
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. 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. 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.
Yield: 6 servings (serving size: about 1 cup)
CALORIES 263, PROTEIN 30 g, FAT 7.8 g (sat 2.2 g), CHOLESTEROL 56 mg, CARBOHYDRATE 15.3 g, FIBER 2.3 g, SODIUM 731 mg.
Source: www.cookinglight.com