Cocoa Beef Burgundy

DSC06626Yield:  5-6 servings


2 tablespoons vegetable oil
2 – 2 ½ pounds boneless chuck roast, cut into 1” cubes
Salt and pepper, to taste
1 onion, chopped
2 carrots, chopped
8 oz mushrooms, stemmed and chopped
Zesty Ginger Sea Salt, to taste
1 jar DCD Dark Chocolate Red Wine Cooking Sauce
Grilled/toasted bread and chopped parsley, for garnish


1. Preheat oven to 300 degrees F. Heat oil in a large dutch oven over medium high heat. Dry the beef cubes well with paper towel and sprinkle liberally with salt and pepper.

2. Working in single layer batches, sear meat in the hot oil, turning to brown on all sides. Remove browned meat to a plate and continue until all is browned.

3. Toss the onion, carrots and mushrooms into the pan and cook for 7-10 minutes, until the onions are lightly browned. Season to taste with Zesty Ginger Sea Salt. Add the browned meat and Cooking Sauce to the pan and bring to a simmer.

4. Cover and place in the oven for 2 ½ to 3 hours, until the meat and vegetables are very tender when pierced with a fork. Serve over grilled/toasted bread, garnished with chopped parsley, if desired.


Categories: Savory