Beef and dark chocolate stew by Gannet and Guga, Edinburgh.

Gannet and Guga is a small independent gourmet sandwich bar specialising in freshly prepared food.

It serves a range of sandwiches and salads, Vietnamese street foods, pulled pork and, now that the weather has turned, stews. It tries to prepare and cook as much as we can in house, using local suppliers, and the best quality fresh ingredients. If you are nearby, come in and quote Herald to claim a 2-for-1 pulled pork sandwich deal (while stocks last).

Ingredients (serves 6-10)

1 large white onion

2 celery ribs

4 garlic cloves

5 carrots

1.2kg diced chuck steak

10-12 new potatoes

2 bay leaves

1tbsp dried mixed herbs

200ml white wine

600ml good quality beef stock

2 tbsp tomato puree

Pinch salt and pepper

4 tbsp flat leaf parsley

2 tbsp grated 85% dark chocolate

2 tbsp olive oil

10 tbsp plain flour (use gluten-free if necessary)

Method

1 Place flour, salt and pepper in a ziplock bag or Tupperware dish. Add beef and shake to coat.

2 Heat half oil in large pan. Shake excess flour off beef and add to pan. Seal beef in batches and transfer to dish once caramelised.

3 Add remaining olive oil to pan, then add finely diced onion, celery, garlic and one carrot. Sauté for 5-10 minutes or until softened, not browned.

4 Add tomato puree and mixed herbs and cook for a further minute. Deglaze the pan with the white wine and scrape to remove all caramelised bits of flavour (very important). Add beef stock and return the beef to the pan.

5 Cook for 2 hours over low heat. Add larger diced potatoes, carrots and dark chocolate and stir. Put lid back on and cook for further 2 hours over low heat.

6 Once finished, check seasoning and add salt and pepper if necessary. If stew is too thin, mix a further tablespoon of flour to some water and add to stew, simmer to cook out the flour until it thickens.

7 Add chopped parsley as garnish.

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