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5 from 2 votes

Chocolate Red Wine Beef Stew Stuffed Potatoes

This chocolate red wine beef stew is thick, hearty and the perfect thing to warm you up on a cold winter day.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Dishes
Cuisine: American
Keyword: beef stew stuffed potatoes, chocolate red wine beef stew stuffed potatoes
Servings: 4 servings
Author: Gina Matsoukas

Ingredients

  • 1 1/2 pounds beef stew meat
  • 2 tablespoons extra virgin olive oil divided
  • 1 tablespoon flour
  • salt & pepper
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 chipotle chili in adobo sauce chopped
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon allspice
  • 1 cup beef broth
  • 1/2 cup red wine
  • dash hot sauce
  • 8 ounces dark beer
  • 1 1/2 ounces dark chocolate 70% or above, chopped
  • 1 tablespoon brown sugar
  • 4 potatoes

Instructions

  • In a large dutch oven, add 1 tablespoon of the olive oil over medium high heat.
  • Toss the beef cubes with salt & pepper and the flour.
  • Brown the meat in the pot and transfer to a plate.
  • Add the remaining tablespoon of olive oil and the onions, cook for 5-7 minutes until softened.
  • Add the garlic, cook for 30 seconds until fragrant.
  • Add the tomato paste and all the spices. Mix together and let cook for a minute.
  • Add the red wine and scrape up any bits that have stuck to the bottom of the pan with a wooden spoon.
  • Add the hot sauce, beer and broth and return the beef to the pot.
  • Add the chocolate and brown sugar and stir until melted.
  • Bring the stew to a boil then reduce to a simmer and cook covered for 1 hour.
  • After an hour, remove the cover, stir and continue cooking for another hour with the lid off until the stew thickens and reduces.
  • While the stew finishes cooking, heat the oven to 375 degrees, wrap each potato in foil and bake.
  • Remove the potatoes from the oven after an hour, slice the tops off and scoop out a bit of the center. Spoon the stew into the potato, top with cheddar, cilantro, sour cream and/or yogurt.

Nutrition

Serving: 1SERVING | Calories: 621kcal | Carbohydrates: 54g | Protein: 45g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 106mg | Sodium: 374mg | Potassium: 1743mg | Fiber: 7g | Sugar: 9g | Vitamin A: 174IU | Vitamin C: 45mg | Calcium: 93mg | Iron: 7mg