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1 1/2 lbs ground top round steak, cubed
2 qts low-sodium beef stock
2 medium onions, trimmed & peeled
2 medium carrots, trimmed & peeled
2 medium celery stalks, trimmed & peeled
5 cloves garlic, peeled
1 tsp dried oregano
1 tsp dried ground cumin
2 1/2 TB chili powder
2 oz Mexican chocolate, grated
3 TB oat flour

1. Place onions, carrots, celetery and garlic in slow-cooker.
2. Brown cubed steak and add to slow-cooker.
3. Add 1 qt. beef stock to slow-cooker. Turn on low and cook eight to ten hours, or overnight.
4. Remove vegetables and discard.
5. Remove steak and reserve.
6. Transfer stock to large pot and add remaining 1 qt beef stock. Cook on high heat until reduced to 5 cups.
7. In large heavy-bottomed stock pot, gradually add reduced stock to oat flour to ensure even distribution. Cook flour and stock mixture on medium heat until thickened.
8. Reduce heat to low. Add spices an reserved beef. Stir thoroughly. Heat through. Serve over rice or steamed potatoes or noodles.

Makes 6 servings

Note: General all-purpose wheat flour can be substituted for the oat flour if you are not concerned with cooking wheat-free.

Note: I use Ibarra™ brand Mexican chocolate. It is slightly sweetened, with added cinnamon. If you cannot find a suitable Mexican chocolate, try using dark chocolate and 1/4 tsp cinnamon.