Edible Michiana Holiday 2022

Beef and Sweet Potato Stew with Chocolate

Serves 8–10 Chocolate is often the secret ingredient in warm chilis and hearty stews, and for a good reason. It adds depth and complexity to the classic flavors we love, preserving the savory essence of the stew without adding too much sweetness. This stew is earthy and comforting, with a touch of sweetness from the sweet potatoes providing a beautiful balance. Serve alongside corn bread or a crisp salad and don’t skimp on the toppings. 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons dried oregano ½ teaspoon ground cinnamon 1½ teaspoons salt, divided ¼ teaspoon ground black pepper 2 pounds beef chuck roast, cut into 2-inch pieces ¼ cup extra-virgin olive oil, divided 1 large yellow onion, diced 4 garlic cloves, minced 6 ounces tomato paste 2 cups chicken broth 1 28-ounce can diced fire-roasted tomatoes 2 tablespoons light brown sugar 2 pounds sweet potatoes, peeled and diced 2 15-ounce cans pinto beans, drained and rinsed 2 ounces semi-sweet chocolate, chopped 1 tablespoon unsweetened cocoa powder Toppings Sour cream Cilantro Sliced avocados Lime wedges 2 dried ancho chilis, stems and seeds removed 1½ cups water

Place the dried chilis in a saucepan with the water. Cover and simmer until they are soft, about 10 minutes. Blend chilis and water in a food processor or blender with the cumin, chili powder, oregano and cinnamon. Set aside. Sprinkle 1 teaspoon salt and 1 teaspoon black pepper on all sides of the beef. Heat 2 tablespoons of olive oil over medium high heat in a large soup pot. Brown the beef on all sides in batches, being careful not to overcrowd the pot: about 3 batches, cooking 3 to 4 minutes per batch. Add the remaining 2 tablespoons of olive oil halfway through if the pan becomes too dry. Remove the beef from the pan and set aside.

Place the onions and garlic in the pot and cook until soft, about 5 minutes. Add the tomato paste and cook for 2 to 3 minutes, stirring constantly. Add the ancho chili mixture, 1 teaspoon salt, broth, tomatoes, brown sugar and browned beef to the pot. Bring to a boil. Reduce the heat, cover and simmer for 60 minutes. Then add the sweet potatoes and beans and finish cooking for 30 minutes, covered. Stir in the chocolate and cocoa powder. Cook, uncovered, until the chocolate is melted and everything is incorporated, about 10 minutes. Taste and adjust with more salt and pepper if needed. Ladle into bowls, add toppings and serve.

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