Beef stew with red wine, dark chocolate & orange

This stew is dark, rich and velvety smooth, just like your ideal date (right?). Red wine for depth, orange to keep it fresh and dark chocolate for an intense edge. And if your date doesn't deliver, this pan definitely will.

For: 2 people
Preparation: 20 minutes
Stewing time: 2–2.5 hours
Required: Dutch oven

Ingredients

Stew

• 400 g beef stewing meat or chuck, cut into 3–4 cm cubes
  
• 1 tbsp flour
  
• 1 tbsp olive oil
  
• 15 g butter
  
• 1 onion, in half rings
  
• 2 cloves garlic, finely chopped
  
• 1 carrot, sliced
  
• 1 tbsp tomato paste
  
• 150 ml red wine (dry)
  
• 250 ml beef stock
  
• 1 bay leaf
  
• ½ tsp dried thyme (or 1 fresh sprig)
  
• ½ cinnamon stick (optional, but I'd do it)
  
• ½ orange: zest + juice
  
• 15–20 g dark chocolate (70%), finely chopped
  
• salt and freshly ground black pepper
  
• 1 tbsp parsley, finely chopped

Method

1. Pat the meat dry. Mix with flour, salt and pepper.
   
2. Heat oil and butter in your Dutch oven. Brown the meat in batches on all sides. Remove from the pan and set aside.
   
3. Fry onion, carrot and garlic for 6–8 minutes in the same pan until soft and lightly caramelised. Scrape up any stuck-on bits.
   
4. Add tomato paste and fry for 1 minute.
   
5. Pour in the red wine and let it reduce for 3–4 minutes.
   
6. Add stock, bay leaf, thyme, (cinnamon), orange zest and juice. Return the meat to the pan and stir through.
   
7. Put the lid on the pan and let it stew gently for 2–2.5 hours on low heat. Stir occasionally. Add a splash of water/stock if it gets too dry.
   
8. Turn off the heat. Stir the chocolate through the sauce until everything is melted.
   Taste and season with salt and pepper.
   
9. Spoon the stew into deep plates, finish with parsley and (if you like) a bit of extra orange zest.
   

Serve with a lovely buttery mashed potato and your date can't go wrong.
Tip: Always taste at the end. Want it just a bit rounder? Add a small spoonful of apple syrup or honey. Prefer a bit more depth (the dish I mean, not your date)? A splash of balsamic does wonders.