Deliciously rich beef stew with choc porter and dark chocolate. Perfect for winter dinners in front of the fire.


  • 600 g stewing steak
  • 330 ml bottle of Holgate Temptress Choc Porter3 tablespoons red wine vinegar
  • 3 tablespoons Extra Virgin olive oil
  • 3 cloves crushed garlic
  • Sprig rosemary
  • 2 bay leaves
  • 5 juniper berries crushed
  • ½ teaspoon cracked black pepper
  • 1 tablespoons raisins
  • Casserole
  • 3 tablespoons extra virgin olive oil
  • 100 g pancetta or bacon
  • 1 large onion sliced very finely
  • 1 tablespoons plain flour
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • Salt and pepper
  • 3 squares of dark chocolate
  • 75% plus is perfect
  • 3 tablespoons cream
  • ½ teaspoon sugar (optional)



In a large ziplock bag place the finely sliced steak, the Temptress Choc Porter and all of the marinade ingredients. Gently press out the air and seal up the top. Allow to rest for a minimum of 30 minutes. You can make this ahead and pop it in the fridge overnight.

Start preparing the casserole ingredients:
In a large saucepan (with a lid) or a pressure cooker, add 3 tablespoons of olive oil and saute the finely sliced onions. Add the pancetta and cook until the pancetta and onions have browned. Add the carrots and celery and cook for a further 5 minutes. Remove from the pan in a heatproof dish. Now drain the beef from the marinade liquid, reserving the liquid for later. In the same pot add a little more olive oil and cook the marinated beef for 5-6 minutes. Sprinkle over the flour nutmeg and cinnamon and stir through for 2 minutes or until the flour has thickened. Add the pancetta mixture then the marinade. Bring to the boil then reduce to a simmer with the lid on for 20 minutes.
If you have a pressure cooker simply bring it to pressure for 10 minutes and remove from the heat until the pressure seal releases.
Stir through the chocolate squares, add sugar (optional) and cream just before serving. Season to taste.
Serve with mashed potatoes and fresh green beans or vegetables.