Beef with Spicy Cocoa Gravy

Ingredients

• 1.5 teaspoons ancho chile powder 
• 0.1 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced organic undrained canned (such as Muir Glen)
• 0.5 cup cooking wine dry red
• 2.3 ounces flour all-purpose
• 1.5 teaspoons garlic powder 
• 0.5 cup bell pepper green chopped
• 0.1 teaspoon ground cinnamon 
• 1 tablespoon ground coriander 
• 1.5 teaspoons ground cumin 
• 2 cups less-sodium beef broth fat-free
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 1.5 teaspoons oregano dried
• 1.5 teaspoons paprika 
• 1 teaspoon salt 
• 1.5 pounds top round steak trimmed cut into 1-inch cubes
• 1 tablespoon cocoa unsweetened

Equipment

• bowl
• frying pan
• knife
• whisk
• measuring cup
• dutch oven

Directions

1. Combine unsweetened cocoa and next 7 ingredients (through cinnamon) in a large bowl.
2. Add beef; toss to coat.
3. Remove beef from bowl. Lightly spoon flour into a dry measuring cup; level with a knife.
4. Add flour to cocoa mixture; stir with a whisk. Return beef to bowl; toss to coat.
5. Heat olive oil in a Dutch oven over medium-high heat.
6. Add beef mixture to pan; saut 5 minutes, turning to brown on all sides.
7. Remove beef from pan.
8. Add onion and green bell pepper to pan; saut 5 minutes or until tender.
9. 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.
10. Garnish each serving with fresh oregano, if desired.