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  • 2 lb or so blade pot roasts cut into large chunks

  • 3 tablespoons vegetable oil

  • 3 Stalks Celery chopped

  • 3 Onions peeled and chopped

  • 3 carrots peeled and chopped

  • 1 can (28 ounce) whole Tomato

  • 1 cup beef broth

  • 1 dried Ancho Chilli seeded and chopped

  • 1 tablespoon ground Cumin

  • 1 tablespoon ground Cinnamon

  • 1 tablespoon dried Oregano

  • 2 heaping spoonfuls cocoa powder

  • Salt to taste

  • 2 oz 70% Dark Chocolate chopped


  • 1.

    Dry the beef chunks well with paper towel and heat a large heavy-bottomed soup pot over medium-high heat. Add a thin film of oil and when thin wisps of smoke begin to appear, carefully add a single layer of beef. Patiently sear the beef on all sides adding the unmistakable richness of flavour that can only come from browning. Depending on the size of your pot you may have to do this in several batches so the meat doesn't overwhelm the works and cool the pan. When all the beef has been browned add it back to the pot.

  • 2.

    Add the celery, onions and carrots. Add the tomatoes, chopping them a bit with a spoon. Add beef broth, Ancho, spices and cocoa and stir well. Season with salt and bring to a simmer. Continue simmering until the beef is very tender and the broth has thickened, about 1-1/2 hours. Stir in the dark chocolate and serve immediately!

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Posted by AmandaRReport
Tempting, but ... no. I love chocolate too much to pair it up with beef! :)
Posted by MC144Report
This is a bit out of the square so I'm definitely going to give this a try.