Beef Stew with Chocolate

By TNcook

Ingredients

• 2pounds2 pounds beef stew meat, cut into bite-sized pieces
• 1teaspoon1 teaspoon kosher salt, plus more for seasoning
• 1teaspoon1 teaspoon ground black pepper, plus more for seasoning
• 1tablespoon1 tablespoon all-purpose flour
• 2tablespoons2 tablespoons canola oil or Vegetable
• 1cup1 cup frozen sliced carrots
• 1(8-ounce) package1 (8-ounce) package sliced brown mushrooms
• 3cups3 cups diced red potatoes
• 1(14.5-ounce) can1 (14.5-ounce) can diced tomatoes
• 2tablespoons2 tablespoons finely grated bittersweet chocolate
• 1teaspoon1 teaspoon crushed garlic
• 1(1.5-ounce) packet1 (1.5-ounce) packet meatloaf seasoning (recommended: McCormick)
• 1(14-ounce) can1 (14-ounce) can low-sodium beef broth
• 1cup1 cup red wine, preferably Merlot
• 11 leek, white part only, sliced and cleaned(in bowl of cold water)

Preparation

Step 1

In a large bowl combine beef stew meat, salt, pepper and flour. Toss until beef is well coated.

Heat the canola in a large saute pan over high heat. Add seasoned beef and sear on all sides until brown and caramelized. Remove to a plate and set aside.

Combine seared beef, carrots, mushrooms, potatoes and tomatoes in a 4-quart slow cooker.

In a medium bowl, stir together grated chocolate, garlic, meatloaf packet, beef broth, and red wine. Pour into slow cooker and sprinkle the leeks over the top. Cover and cook on HIGH setting for 4 to 6 hours.

Adjust seasoning with salt and pepper. Serve hot.