Beef casserole with chocolate sauce
While it might seem strange to pair chocolate with a beef casserole to many people, there is a long tradition of using the bitterness of cocoa in both savoury dishes and meat-rich dishes such as a beef stew or casserole. This beef casserole is great for a family meal and also for entertaining, being thick and hearty and ideal for warming you up on a cold winter’s day. There are those who claim that eating red meat on a first date can enhance the mood and increase the likelihood of further dates. So adding the ultimate aphrodisiac – chocolate – to the mix along with the red wine should certainly put the seal on the occasion!
- 2 tablespoons of olive oil
- 1 large onion, finely chopped
- 1 large carrot, sliced into coins
- 1 red pepper, deseeded and cubed
- 4 garlic cloves, minced
- 2lbs 3 ounces / 1kg braising steak
- 1 tablespoon of sweet smoked paprika
- 2 tablespoons of plain flour
- 1 can chopped tomatoes
- 7 fluid ounces / 200ml red wine
- 1¾ pints / 1 litre beef stock
- 2¾ ounces / 80g dark chocolate
Heat 1 tablespoon of the olive oil in a large casserole dish and add all the veg and fry on a low heat for 10 minutes until soft.
Remove the veg from the dish and add the remaining oil. Add half of the meat and brown all over before removing and adding the rest of the meat to brown.
Return all the meat to the dish, add the paprika and flour and give a good stir so that the meat is fully coated.
Add the tomatoes, wine and beef stock and bring to the boil.
Reduce to a simmer and leave on a low light for 2-3 hours with the lid on, stirring regularly and making sure nothing is catching at the bottom of your dish. If necessary add more water.
Finally, add your dark chocolate and stir until melted and fully combined.
Serve with roast potatoes and green veg.