Chocolate Dutch Oven Stew Charles Gipe, Jr., Executive Chef at Hershey Entertainment Complex Ingredients: 2 pounds stew meat, cut in 1-inch cubes 3 tablespoons butter 3 tablespoons flour Salt and pepper to taste 1 medium onion, diced 1/2 cup carrots, peeled and diced 1 cup celery, diced 1 cup potatoes, diced 2 (8-ounce) cans tomatoes in sauce 2 (8-ounce) cans diced tomatoes in sauce 2 tablespoons unsweetened cocoa

Directions:
Melt butter in Dutch oven. Toss meat cubes, flour, salt and pepper in large bowl. Place mixture in Dutch oven and brown meat for about 15 minutes. Add onions, carrots, celery and potatoes to oven. Cook over medium-high heat until onions are tender. Add stock and tomatoes to oven. Bring to boil and reduce heat to a simmer for 1 hour. Add cocoa and cook until beef is tender, about 30 minutes.

Yield: 6 servings