Chocolate Beef Stew

  • serves 6
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour; you have to add your own!

62 Ratings
Directions for: Chocolate Beef Stew


2 lb(s) or so blade pot roast, cut into large chunks

3 Tbsp vegetable oil

3 stalks celery, chopped

3 onions, peeled and chopped

3 carrots, peeled and chopped

1 can (28-ounce) whole tomatoes

1 cup beef broth

1 dried Ancho pepper, seeded and chopped

1 Tbsp ground cumin

1 Tbsp ground cinnamon

1 Tbsp dried oregano

2 heaping spoonfuls of cocoa powder

Salt to taste

2 oz 70% dark chocolate, chopped


1. Dry the beef chunks well with paper towel and heat a large heavy-bottomed soup pot over medium-high heat. Add a thin film of oil and when thin wisps of smoke begin to appear, carefully add a single layer of beef. Patiently sear the beef on all sides adding the unmistakable richness of flavour that can only come from browning. Depending on the size of your pot you may have to do this in several batches so the meat doesn't overwhelm the works and cool the pan. When all the beef has been browned add it back to the pot.

2. Add the celery, onions and carrots. Add the tomatoes, chopping them a bit with a spoon. Add beef broth, Ancho, spices and cocoa and stir well. Season with salt and bring to a simmer. Continue simmering until the beef is very tender and the broth has thickened, about 1-1/2 hours. Stir in the dark chocolate and serve immediately!

See more: Chocolate, Pepper, Main, Tomatoes, Beef, Vegetables, North American, Winter, Fry, Slow Cook

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