Beef chocolate stew
This dish is responsible for this blog, and so I thought it was only fitting to publish this one first. We sat together with friends and they loved the stew so much, they asked for the recipe. So I wrote it down. Since I have lots of friends on either side of the globe, it is so hard to share recipes, and this is the reason why I decided to work on this blog. Anyhow, this is a recipe I found in Germany that was labeled "Mexican". True or not, it is to die for, very good to prepare ahead and also tastes delicious when reheated. When I have guests, I like to serve it with a side salad, my buttermilk cornbread, and as the dessert, the mexican bread pudding. All of these recipes are included in this weeks posts, so you have it all. Extra tip: If you have large amounts of people, don't hesitate and add different kinds of beans and corn. Enjoy
This is what you need for about 6 people
2 pounds of stew beef cut into squares
garlic to taste
2 medium onions
1 red bell pepper
1 can tomatoes
4 Tablespoons Vinegar
4 Tablespoons special dark baking cocoa
4 cups Vegetable broth
Salt, pepper, chilli powder if you like it spicy
4 cloves
1 stick cinnamon
4 carrots cut into small pieces
4 Potatoes cut into small pieces
Sour cream
In a kitchen machine with a blade, place 1 onion, the cleaned bell pepper, vinegar and canned tomatoes and puree. Set aside.
Brown the other onion and the beef. When done, add the broth (garlic if you choose to) and scraping the bottom of your pot to release the roasting aromas. Add the rest of the ingredients except potatoes and carrots and cook for a good 30 to 40 minutes.
Than add the vegetables and cook until the potatoes are tender. Serve with a dollop of sour cream.
