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Suggested Serving Size

About 1 cup

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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

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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.

Nutrition

Calories	331
Total Fat	17g
Sat Fat	6g
Cholesterol	39mg
Sodium	650mg
Total Carbs	24g
Fibers	4g
Sugars	8g
Proteins	21g