Details

• Servings: 8
• Serving Size: About 1 cup

Ingredients

• 2 Tbsp olive oil
• 1 1/2 lbs beef sirloin tip roast, cut into 1/2-inch cubes
• 1/8 tsp salt
• 1/2 tsp black pepper
• 2 cups chopped onion
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 cans (14.5 oz each) peeled whole tomatoes, undrained
• 4 cups beef broth (gluten free if needed)
• 3 carrots, peeled and cut into 1-inch chunks
• 2 oz bittersweet chocolate, chopped
• 3 Tbsp strong brewed coffee
• 1 Tbsp minced fresh thyme
• 2 Tbsp minced fresh parsley

Preparation

1. In a stockpot, heat 1 tablespoon of the oil over medium-high heat. Season beef with salt and pepper. Add the beef to the pot and cook until browned on all sides. With a slotted spoon, remove the beef. Add the remaining tablespoon olive oil and heat until hot. Add the onion and sweet potatoes. Cook, stirring occasionally, until the onion is softened.
2. Meanwhile, in a blender or food processor, puree tomatoes and their juices.
3. Return the beef to the pot. Add the tomatoes and the broth. Bring the mixture to a boil. Add the carrots. Reduce heat and simmer, covered, until the meat and vegetables are tender, about 45 minutes.
4. Add the chocolate and brewed coffee, stirring until well blended. Add the thyme and parsley.