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)


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.