Braising beef makes it deliciously tender. The addition of chopped dark chocolate creates a wonderfully rich sauce for this casserole.
4 tbsp olive oil
140g/5oz diced pancetta
2 onions, roughly chopped
2 garlic cloves, crushed
2 red chillies, seeded and finely sliced
1kg/2lb 4oz braising steak, diced
2 tbsp plain flour
600ml/1 pint beef stock
400g can chopped tomatoes
1 tsp hot chilli powder
1 tsp sugar
1 large cinnamon stick
50g/2oz good-quality dark chocolate, chopped
mashed potatoes or plain boiled rice, to serve
Takes 2 hours • Serves 6
1 Heat oven to 160C/140C fan/gas 3. Heat 1 tablespoon of the oil in a frying pan and cook the pancetta and onions until tender and the pancetta has begun to crisp. Add the garlic and chillies, cook for 1 minute, then, using a slotted spoon, transfer to a casserole dish.
2 Put the beef in a bowl, add the flour, season, then toss to coat, brushing off any excess. Heat another tablespoon of the oil in the frying pan and brown half of the beef, then add to the casserole. Repeat with the remaining beef.
3 Deglaze the pan with the stock and add to the casserole with the tomatoes, chilli, sugar and cinnamon. Bring to the boil, cover tightly, then braise in the oven for 1½ hours or until the meat is tender. Remove from the oven, then add the chocolate, stirring until melted and thoroughly combined. Season and serve with mashed potatoes or rice.
Per serving 762 kcals, protein 64g, carbs 22g, fat 47g, sat fat 17g, fibre 3g, sugar 5g, salt 3g