Ingredients
1/4 cup olive oil, divided 2 pounds beef sirloin tip roast, cut into 1/2-inch cubes2 teaspoons kosher salt1 teaspoon coarsely ground pepper2 cups finely chopped sweet onion2 medium sweet potatoes, cut into 1-inch pieces2 cans (14-1/2 ounces each) Italian stewed tomatoes, undrained3 fresh thyme sprigs 2 fresh rosemary sprigs1 carton (32 ounces) beef broth4 cups fresh green beans, trimmed and cut into 2-inch pieces2 cups (about 10 ounces) frozen corn2 ounces bittersweet chocolate, chopped3 tablespoons strong brewed coffeeAdditional salt and pepper, optional
Preparation
In a Dutch oven or stockpot, heat 2 tablespoons oil over medium-high heat. Season beef with salt and pepper; brown in batches, adding oil as needed. Remove with a slotted spoon. Add onion and sweet potatoes to pan. Cook, stirring occasionally, until onion is translucent and light golden brown.
Meanwhile, puree tomatoes and their juices in a blender or food processor. Place thyme and rosemary on a double thickness of cheesecloth. Gather corners of cloth to enclose herbs; tie securely with string.
Return beef to pan; add herb bag, tomatoes and broth. Bring to a boil. Reduce heat; simmer, covered, until meat and potatoes are almost tender, about 20 minutes. Add green beans. Cook until meat, potatoes and green beans are tender, about 20 more minutes.
Add corn, chocolate and coffee, stirring until well blended. Discard herb bag. If desired, season with salt and pepper to taste.
