Boeuf Bourguignon au Chocolat Noir

Ingredients

• beef chuck, cut into 2-inch cubes1.5 kg
• bacon lardons150g
• pearl onions, peeled250g
• button mushrooms, quartered300g
• carrots, sliced3 medium
• garlic cloves, minced4
• tomato paste2 tbsp
• all-purpose flour3 tbsp
• red wine (Pinot Noir or Burgundy)750 ml
• beef stock500 ml
• dark chocolate (70% cocoa), chopped30g
• fresh thyme sprigs4
• bay leaves2
• olive oil2 tbsp
• salt and black pepperto taste
• fresh parsley, chopped (for garnish)2 tbsp

Directions

1. 1

   Preheat the oven to 160°C (320°F). Pat the beef cubes dry with paper towels and season generously with salt and pepper.

2. 2

   In a large Dutch oven or heavy pot, heat 1 tablespoon of olive oil over medium-high heat. Add the bacon lardons and cook until crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pot.

3. 3

   In the same pot, working in batches to avoid crowding, sear the beef cubes on all sides until deeply browned (about 5 minutes per batch). Transfer the beef to a plate and set aside.

4. 4

   Reduce the heat to medium. Add the pearl onions and carrots to the pot, cooking for 5 minutes until slightly golden. Stir in the garlic and tomato paste, cooking for 1 minute more. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to create a roux.

5. 5

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef stock, thyme, bay leaves, and the reserved bacon. Return the beef to the pot, along with any accumulated juices. Bring to a simmer, then cover and transfer to the oven.

6. 6

   Cook in the oven for 2 hours, then add the mushrooms and chocolate. Stir gently and continue to cook, covered, for an additional 45 minutes to 1 hour, until the beef is fork-tender and the sauce has thickened.

7. 7

   Remove the thyme sprigs and bay leaves. Taste and adjust seasoning. Let the stew rest for 10 minutes, then serve hot, garnished with fresh parsley.