Chocolate Beef Stew with Sweet Potatoes
You can add or use carrots instead of sweet potatoes in this recipe. Mushrooms, onion, potatoes and peas would also work really well. Similarly, 1/4 cup pitted and finely chopped prunes would also go well here - meat and prunes are a great match. If you like to use wine in cooking, try adding 1/4 cup of port or 1/2 cup of red wine to increase the richness of the sauce and layer some extra flavour into the stew. NOTE: For slow cooker, cook 4 hours on high or 8 hours on low. Alternatively, you can cook the Chocolate Beef Stew in an oven, covered for approximately 2 hours.
Servings: 4 people
Equipment
- Slow Cooker or Oven
Ingredients
Ingredients
- 4 tablespoons olive oil
- 1 large fennel bulb and fronds diced
- 2 beef cheeks diced
- 1 l beef bone broth
- 2 tablespoons cocoa
- 20 g dark 70% cocoa chocolate
- 1 large sweet potato peeled and diced
To serve:
- 2 tablespoons cacao nibs
- 2 tablespoons freshly chopped parsley
Instructions
- Heat oil in a small saucepan over medium heat for a minute. Add fennel and cook, stirring for 5 minutes or until the fennel is lightly caramelised. Transfer the fennel to the slow cooker.
- Return the saucepan to the heat and cook diced beef, in batches, to brown on all sides. Transfer each batch to the slow cooker.
- Add bone broth to the saucepan to deglaze the pan and transfer the broth to the slow cooker as well. Sprinkle with then stir in the cacao and chocolate.
- Top the dish with diced sweet potato, cover with the lid and cook on high for 4 hours or low for 8 hours.
- To serve, divide the casserole between 4 serving plates, sprinkle with cacao nibs for extra flavour and crunch, and some chopped parsley.
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