Spicy Beef Stew

• 1/4 cup olive oil
• 2 2/3 pounds beef stew meat cubed
• 2 onions diced
• 1 1/2 pounds leeks trimmed, cleaned and cut into strips
• 28 ounces diced tomatoes
• 4 cups beef stock
• 2 teaspoons cayenne pepper
• 2 cans white beans 15 oz each, drained and rinsed
• 2 cans kidney beans 15 oz each, drained and rinsed
• 1 3/4 ounces bittersweet chocolate at least 70% cocoa solids, chopped
• 2 avocados
• 12 ounces cream cheese at room temperature
• 1/4 cup lemon juice
• 10 slices rye bread toasted

1. Heat the oil in a Dutch oven on high heat. Cook beef in batches until browned all over. Remove from pan. Add onions and leeks to pan and cook, stirring, 5 mins or until lightly browned. Return beef to pan and season. Add tomatoes and stock. Bring to a boil. Season with cayenne pepper. Reduce heat to low; cover and simmer for 1 hour 30 mins.
2. Add beans and chocolate to the stew; simmer until heated through.
3. Mash avocados with a fork. Stir in cream cheese and lemon juice; season. Serve stew with rye toast and avocado cream.

olive oil, beef stew meat, onions, leeks, tomatoes, beef stock, cayenne pepper, white beans, kidney beans, bittersweet chocolate, avocados, cream cheese, lemon juice, bread

Taken from www.yummly.com/recipe/Spicy-Beef-Stew-1399764 (may not work)