Dark Chocolate Beef Stew
- 1 kg / 2.2 lbs beef or elk, cut into large chunks
- 500ml / 3 cups water
- 330ml / 11.2 fl oz dark beer (or light beer)
- 100g / 3.5 oz butter, divided into 3 tablespoons
- 30g / 2 tablespoons tomato puree
- 20g / 2 tablespoons red wine vinegar
- 15g / 1 tablespoon dark chocolate (about 2-4 squares)
- 10g / 3-4 cloves garlic, peeled
- 6g / 1 teaspoon ground coriander
- 6g / 1 teaspoon ground cumin
- 3g / ½ teaspoon smoked paprika powder
- 2g / 1 teaspoon salt
- 1g / ½ teaspoon black pepper
- 1 cinnamon stick
- 1 fresh red chili or 5g / 1 teaspoon sambal oelek (chili paste)
- 1 yellow onion
1. Remove any connective tissue from the beef and cut the meat into large chunks. Season generously with salt and pepper
2. Peel the onion and garlic then chop them finely. Remove the seeds from the red chili and chop it as well
3. Place the chopped onion garlic and chili into a large pot and sauté in butter over medium heat until softened
4. Add all the remaining ingredients except the chocolate to the pot. Stir well to combine
5. Bring the mixture to a boil then reduce the heat to low and let it simmer covered for at least 2 hours. Stir occasionally to prevent sticking or burning
6. Once the simmering time is complete add the dark chocolate to the pot and stir until fully melted and incorporated
7. Serve the dish with slices of crusty bread a spoonful of crème fraiche chopped fresh cilantro and a pinch of red pepper flakes if you like a bit of heat
- Dutch oven
- wooden spoon
- cutting board
- knife
- measuring cups
- measuring spoons
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