Braised beef with chocolate

Votes: 3

Time: 6 hours 5 minutes
Complexity: easily
Servings: 6

Sandra Lee slow cooks beef and adds a touch of dark chocolate for an especially deep, rich flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.9 kg of beef, cut into small pieces
1 cup red wine (preferably Merlot)
2 tbsp. l. finely grated dark chocolate
400 gr. unsalted beef broth
1 tbsp flour
2 tbsp. l. canola oil
1 cup frozen sliced carrots
1 pack (225 g) sliced champignons
3 cups diced potatoes
1 can (410 g) of diced tomatoes
1 teaspoon coarse salt, plus a little more
1 teaspoon crushed garlic
1 pack (40 g) of Knorr seasoning
1 teaspoon ground black pepper, plus a little more
1 leek, sliced and trimmed (white part only)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, red wine, dark chocolate, champignon mushrooms, tomatoes, leeks, garlic, carrot, potato

Cooking the dish according to the recipe:

In a large bowl, combine the meat, salt, pepper, and flour. Stir until the meat is completely coated with flour and spices.

Heat canola oil in a large skillet over high heat. Add the beef and sear on all sides until golden brown and caramelized. Transfer to a plate.
In a 4-quart slow cooker, combine the browned beef with the carrots, mushrooms, potatoes, and tomatoes.

In a medium bowl, combine the grated chocolate, garlic, Knorr seasoning, beef broth, and red wine. Pour this mixture into the slow cooker and top with the leeks. Close the lid and cook on high for 4-6 hours. Season with salt and pepper. Serve hot.

Categories:

recipe / Multicooker / Dinner / Soups / Thick soups and stews / Potato dishes / Sandra Lee

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