Cocoa adds richness to this full-flavoured beef stew — make sure to use an equally full-bodied red wine in the mix.
Red Currant and Cocoa Beef Stew
3 cups stewing beef (diced)
1/2 cup finely chopped shallots
1 tbsp finely chopped garlic
1 cup small diced carrots
1/2 cup red currants
1 1/2 cup red wine (Peller Cabernet)
3 cups beef stock
3 tbsp butter
3 tbsp flour
2 tbsp finely chopped rosemary
1 tbsp cocoa powder
2 tbsp grapeseed oil
1 – Heat the grapeseed oil in a large pot over high heat.
2 – Brown the stewing beef in the pot.
3 – Add the shallots, garlic, carrots and rosemary and sauté for another minute. Then add the butter.
4 – Once melted add the flour, cocoa powder and mix.
5 – Once mixed cook for another minute and then add the red wine, red currants and any juice from the red currants. Simmer until wine has reduced by half.
6 – Then add the beef stock, and bring to a simmer.
7 – Cover and place in a 400 degree oven for 45 minutes.
8 – Remove from the oven, crack the lid and allow to sit for 5 minutes before serving.
Makes 6 portions.
Courtesy Jason Parsons
Peller Estate Winery Restaurant