Servings: 4-6 / Ready in: 6 hrs 5 min
Ingredients
- 2 lbs beef stew meat, cut into bite-sized pieces
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tbsp all-purpose flour
- 2 tbsp canola oil
- 2 carrots, peeled, halved and sliced
- 2 red potatoes, cubed
- 1 jar Mölli Veracruz Cooking Sauce
- 1 cup beef broth
- 2 tbsp bittersweet chocolate (85% cocoa), finely grated
- 1 cup red wine
- 1 leek, white part only, sliced
Directions
- In a large bowl combine beef, salt, pepper, and flour. Toss until beef is well coated.
- Heat canola oil in a large saute pan over high heat. Add seasoned beef and sear on all sides until brown.
- Combine seared beef, carrots, potatoes and Veracruz sauce in a slow cooker.
- In a medium bowl, stir together grated chocolate, beef broth, and red wine. Pour into slow cooker and sprinkle leeks on top. Cover and cook on high setting for 4 to 6 hours. Season with salt and pepper. Serve. Provecho!