Ingredients
Method
- Preheat the oven to 160°C (320°F).
- In a large bowl, mix cocoa powder, espresso powder, flour, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the beef cubes and toss to coat evenly.
- Heat olive oil in a large Dutch oven over medium-high heat. Add pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
- Working in batches, add the coated beef to the Dutch oven and sear on all sides until browned, about 5 minutes per batch. Remove and set aside.
- Reduce heat to medium and add diced onions to the pot. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Deglaze the pot with balsamic vinegar, scraping up any browned bits from the bottom.
- Add red wine and bring to a simmer. Cook for 5 minutes to reduce slightly.
- Return the beef and pancetta to the pot. Add beef broth and bay leaves. Bring to a simmer.
- Cover the Dutch oven and transfer to the preheated oven. Cook for 2 hours.
- Remove from oven, add butternut squash and pearl onions. Stir gently and return to the oven for another 45 minutes to 1 hour, until beef and vegetables are tender.
- Remove bay leaves and season with salt and pepper to taste.
- Serve hot, garnished with pomegranate seeds and fresh mint.
Notes
Here are some creative variations for the Cocoa-Espresso Beef Stew with Butternut Squash and Pomegranate recipe:
- Mexican Chocolate Beef Stew
- Add 1 teaspoon of ground cinnamon and 1-2 teaspoons of chipotle powder to the stew for a smoky, spicy flavor.
- Include black beans (400g) and corn (200g) for a heartier dish.
- Garnish with fresh cilantro and lime wedges before serving.
- Moroccan Spiced Beef Stew
- Replace cocoa and espresso with 1 tablespoon of ground cumin, 1 tablespoon of coriander, and 1 teaspoon of cinnamon.
- Add dried apricots (150g) and chickpeas (400g) to the stew for sweetness and texture.
- Serve with couscous or flatbread for a complete meal.
- Italian Red Wine Beef Stew
- Omit cocoa and espresso; instead, use 250ml of robust red wine (like Chianti) for braising.
- Add diced tomatoes (400g) and Italian herbs such as rosemary, thyme, and oregano.
- Serve with crusty bread or over polenta.
- Asian-Inspired Beef Stew
- Use soy sauce (60ml) instead of salt and add ginger (20g) along with garlic for flavor.
- Include sliced shiitake mushrooms (200g) and bok choy (200g) in the last 30 minutes of cooking.
- Garnish with sesame seeds and green onions before serving.
- Creamy Beef Stew
- After cooking, stir in 200ml of heavy cream or coconut milk for a rich, creamy texture.
- Add fresh herbs like parsley or dill for brightness.
- Serve over mashed potatoes or rice.
- Sweet Potato and Peanut Butter Stew
- Substitute butternut squash with sweet potatoes (500g) and add 100g of creamy peanut butter at the end of cooking for a nutty flavor.
- Garnish with crushed peanuts and fresh cilantro.
- Spicy Thai Beef Stew
- Replace beef broth with coconut milk (400ml) and add red curry paste (2 tablespoons).
- Include bell peppers (200g), bamboo shoots (150g), and lime juice for brightness.
- Serve with jasmine rice.
- Herb-Infused Beef Stew
- Use a bouquet garni of fresh herbs like thyme, rosemary, bay leaves, and parsley tied together with kitchen twine during cooking for infused flavors.
- Remove the bouquet before serving.
- Beer-Braised Beef Stew
- Substitute red wine with a dark beer (like stout or porter) for depth of flavor.
- Add carrots (200g) and parsnips (200g) for additional sweetness.
- Pomegranate Molasses Beef Stew
- Replace balsamic vinegar with pomegranate molasses (60ml) for a tangy sweetness.
- Stir in fresh pomegranate seeds just before serving for added texture and color.