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Slow-cooker chocolate beef stew

Slow-cooker chocolate beef stew

10
Points®
Total Time
4 hr 40 min
Prep
20 min
Cook
4 hr 20 min
Serves
8
Difficulty
Easy
Don’t skip the step of browning the beef before adding it to the slow cooker; the browning adds lots of flavor to the meat, and leaves little browned bits on the bottom of the pot that are like little flavor bombs. Replace the rosemary with thyme or oregano if you’d like. Or add dried herbs instead, but use just 1 teaspoon. You only need 1 cup of wine, so choose one you would like to enjoy with your dinner. We recommend a dry red such as a Burgundy or cabernet.

Ingredients

Cooking spray

4 spray(s)

Uncooked lean trimmed boneless chuck steak

3 pound(s), cut into 2-inch pieces

All-purpose flour

2 Tbsp

Red wine

8 fl oz, dry variety

Unsalted beef stock

2 cup(s)

Onion

2 large, cut into 1/2-inch pieces

Carrots

7 medium, peeled and cut into 1/2-inch pieces

Uncooked parsnip

3 medium, peeled and cut into 1/2-inch pieces

Chili sauce

½ cup(s), ketchup-based

60-69% dark chocolate

1 oz, chopped

Unsweetened cocoa powder

2 Tbsp

Worcestershire sauce

1 Tbsp

Garlic clove

2 clove(s), finely chopped

Rosemary

2 tsp, chopped

Bay leaf

2 leaf/leaves

Instructions

  1. Coat medium nonstick skillet with nonstick spray and heat over medium-high. Working in batches, cook beef, turning occasionally, until browned, about 5 minutes per batch. Return all beef to skillet and sprinkle with flour. Stir until beef is coated. Add wine and cook, stirring occasionally and scraping bottom of pan to loosen browned bits, until wine is reduced by half, about 5 minutes. Transfer to slow cooker. Stir in 1/4 cup water and all remaining ingredients.
  2. Cook stew until beef and vegetables are tender, about 4 hours on High or 7 to 8 hours on Low.
  3. Serving size: 11/2 cups

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