Ingredients:
- 2 pounds chuck roast
- 3 onions, chopped
- 4 cloves garlic, chopped
- 3 tablespoons olive oil
- 2 bay leaves
- 3 medium carrots, peeled, cubed
- 10 small whole potatoes, scrubbed, rinsed
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon unsweetened chocolate, grated
- 1 cup beef stock
- 3/4 cup white wine
- 1 teaspoon celery seeds
- Salt to taste
- Pepper powder to taste
Method:
- Select Sauté option. Add 1-tablespoon oil.
- When the oil is heated, add the beef in batches to the pot and sauté adding more oil until beef is brown. Transfer on to a plate.
- Add onions and garlic to the pot and sauté until translucent.
- Add rest of the ingredients. Mix well.
- Close the lid. Select Stew option and set the timer for 40 minutes. When done, let the steam release naturally.
- Discard the bay leaves. Stir and serve in bowl.
- Serve with bread.