- 1 1/2 pounds cubed beef tips (stew meat or cut up chuck roast), patted dry
- 1 1/2 tablespoon Rodelle Gourmet Baking Cocoa Powder, Dutch Processedi
- 1/2 cup flour
- 1–2 teaspoon kosher salt
- 1 – 1 1/2 teaspoon black pepper
- 1/2 cup chopped yellow onion
- 1 lb cremini or baby portabello mushroom, chopped in half
- 1 bay leaf
- 3 sprigs fresh thyme
- 1/4 cup soy sauce, low sodium
- 6 ounces really strong brewed coffee
- 2 cups beef stock (See note)
- 3 tablespoon corn starch
- 2 tablespoon water
- Canola or Grapeseed oil
- In a shallow baking dish combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper; mix to combine. Toss the meat in the flour mixture and coat all pieces evenly. Place the insert of a cast aluminum slow cooker over medium heat. If your slow cooker insert is not stovetop safe, use a skillet. To the bottom of the insert (pan) add 2 tablespoon of oil. When the oil starts to shimmer, add the flour coated pieces (make sure to shake off the excess flour) to the pan. Do not crowd the pan. Sear on at least 2 sides (sometimes I only do 3 sides) until they are browned. Remove the seared ones to a bowl and repeat the process until all of the pieces of done. *You may need to add a tablespoon or 2 to the pan between the browning of the beef
- Pour about 1/4 cup of stock to the pan and scrape up any browned bits (the good stuff!). Put the insert into the slow cooker shell. To the pot add the rest of the browned bits plus any juices in the bowl. Next add in the onion, mushrooms, thyme, bay leaf.
- In a bowl whisk together the cocoa powder, soy sauce, coffee, 1/2 teaspoon salt, 1/2 teaspoon pepper and remaining stock. Pour that over top the meat and place the lid on top. Cook on low for 7 hours. When done, remove the lid and place the cast aluminum insert onto the stove top with the heat set to medium low. Fish out the thyme stems and bay leaf.
- In a small jar or bowl, whisk together the cornstarch and water to make a slurry. Slowly pour the mixture into the meat, stirring to incorporate. Allow to heat for 5-10 minutes or until the mixture thickens and makes a sauce/gravy that coats the spoon. Note – if you do not have an insert that you can move to the stove you’ll need to use a slotted spoon to remove the beef and mushrooms from the pot, add in the cornstarch slurry to your slow cooker while stirring it in and then add the beef back in. Put the slow cooker to HIGH and stir until the gravy/sauce thickens (10-15 minutes). Taste for seasoning and add part or all of the remaining salt and or pepper.
- Serve over mashed potatoes, egg noodles or rice!
If you do not have beef stock, you can use 2 cups of water and 1 Knorr Homestyle Beef Stock Gel cube