Beef With Spicy Cocoa Gravy

Beef With Spicy Cocoa Gravy Yield: 6 Servings 1 T Unsweetened Cocoa 1 T Ground Coriander 1 1/2 t Garlic Powder 1 1/2 t Ground Cumin 1 1/2 t Ancho Chili Powder 1 1/2 t Paprika 1 1/2 t Dried Oregano 1/8 t Ground Cinnamon 1 1/2 lb Top Round Steak,Trimmed And -Cut Into 1-Inch Cubes 1/2 c All Purpose Flour 1 T Olive Oil 1/2 c Onion,Chopped 1/2 c Green Bell Peppers,Chopped 1/2 c Dry Red Wine 1 cn Diced Organic Fire-Roasted Tomatoes,Undrained 14.5 Oz - 2 c Fat-Free,Less-Sodium Beef -Broth 1 t Salt 1/8 t Pepper,Fresh Ground Fresh Oregano,Garnish [Note: Caloreies 263 (27% from fat); Fat,7. 8 gm (sat 2.2gm mono 3. 8g poly 0.5g); Protein 30g; Carb 15.3g Fiber 2.3 g Chol 56mg; Iron 3. 7mg;Sodium 731mg; Calc 37mg] 1. Combine unsweetened cocoa and next 7 ingredients (though 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, sitr with a whick. Return beef to bowl; toss to coat. 2. Heat olive oil in a Dutch oven over medium-high heat. Add beef mixture to pan, saute 5 minutes, turning to brown on all sides. Remove beef from pan. Add onion and green bell pepper to pan, saute 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. Diabetic Recipes