Rich Cocoa, Beef & Mushroom Stew

Trim any tough parts off the stewing beef and cut into generous bite-size pieces if necessary. Generously sprinkle beef with salt and pepper.

Heat oil over a medium heat in a large Dutch oven (5 quarts or larger). A cast iron enameled pot works best.

Brown meat in batches, setting browned beef on a plate as you work through it all. The beef is ready to turn when it comes off easily. If it sticks, that means it is not brown enough and you need to leave it for another minute before turning to brown the other side.

While the beef is being browned in the pot, cut onions into a large dice and peel and cut the carrots into 1-inch chunks.

Once all the beef has been browned (this will take about 20 minutes), set aside the plate of browned stewing beef. Lower heat slightly and add in onions, carrots and garlic. Stir occasionally so onion doesn’t stick to the bottom. Add a pinch of salt and pepper.

Add all the mushrooms and another pinch of salt and pepper. After 3 or 4 minutes, add all the beef back into pot and add herbes de Provence and flour. Stir to combine and then pour in wine to deglaze skillet. Stir in the cocoa powder and then the crushed tomatoes and beef broth.

Put the lid on the pot and either continue cooking stew on the stovetop or put the whole pot in the oven with the lid on at 375ºF for 1½ to 2 hours. If you are cooking the stew on the stove, stir it occasionally to ensure that nothing is sticking to the bottom. If cooking the stew in the oven, check stew after 1 hour and if you find that the liquid is cooking down too much, add more broth or some water.

When stewing beef can be pulled apart easily with two forks, the stew is nearly done. If it is slightly runny, return pot to stovetop on medium heat (if it was in the oven) and remove lid. Let stew simmer until excess liquid has evaporated and you have the desired consistency. I prefer a thick gravy.

Serve over mashed potatoes or sweet potatoes with your favourite green vegetable.