|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|
|1/8 tsp||freshly ground black pepper|
|Fresh oregano (optional)|
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.