Recipe Ingredients

1.41 oz canola oil 40 mL
3.5 lbs beef chuck, trimmed and cut into 1 ½" cubes
salt
pepper
1.5 cups sweet onion, diced
3 cloves garlic, crushed
1 tsp cumin
1 tsp paprika
1 tsp coriander
1.76 oz flour 50 g
1 cup red wine
3 cups beef stock
1 ripe banana, peeled
2 bay leaves
1-2 chipotle peppers, 3 or 4 if you like it spicy
2 average sized sweet potatoes, peeled and diced (about 3 cups)
1 large red pepper, diced
1.5 cups diced celery
2 fresh cobs corn or 1 cup frozen corn kernels
1.76 oz dark chocolate 50 g
fresh cilantro leaves
flat bread
 

Recipe Directions

  1. Heat the oil in a heavy pot over medium high heat.
  2. Season the beef salt and pepper; add it to the pot and brown well on all sides and transfer to a plate. Don’t over crowd the pot, it will drop the oil’s temperature and you’ll end up simmering the beef, not searing it, cook it in batches if needed.
  3. Sauté the onions and garlic until slightly browned, scarping any bits of fond from the bottom of the pot. Stir in the spices and sprinkle with the flour making a roux, browning it lightly.
  4. Return the beef and juices to the pot, slowly stir in the wine and beef stock, bring to a boil, and reduce to a simmer. Drop in the banana, bay leaves and chipotle peppers, cover and cook until the beef is tender, 1 to 1 ½ hours.
  5. Degrease the stew by skimming off the fat with a ladle. Stir in the sweet potato, red pepper and celery cover and cook for 12-15 minutes longer before corn and chocolate. Simmer until the corn is tender and the chocolate has melted, just as few minutes longer.
  6. Taste, adjust the seasoning if needed. Serve garnished with the fresh cilantro and flat bread.