Stoverij (Beef, and Chocolate Stew)

Serves: 4

Prep time: 20 mins

Cook time: 2 ½ -3 hours

Total time: 3 hours 20

Dietary: None (check chocolate for possible dairy or soya traces)

Meal type: mains

Misc:

Occasion: supper

Author: dghchocolatier

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Ingredients

  • 500g beef chuck, cut into large chunks
  • 1 carrot, peeled and finely diced

  • ½ spanish Onion diced
  • 1 stick celery, thinly sliced
  • ¼ leek roughly chopped
  • 1 clove garlic peeled & crushed
  • 30g smoked bacon lardons
  • 1 splash olive oil
  • 1L good-quality beef stock
  • 25g butter
  • 1 sprig thyme(plus extra to garnish)
  • 1 bay leaf
  • 1 sprig rosemary
  • 500ml bottle porter or stout chocolate safari is perfect
  • 50g 70% dark chocolate
  • Freshly ground sea salt and black pepper

Method

Brown the beef: Heat a large, heavy-based pan over high heat with a little olive oil. Season the beef and sear in batches until browned on all sides. Remove and set aside.
Sauté the base:
Turn the heat to medium-high. Add the bacon lardons and onions to the pan. Cook until the onions are softened and starting to caramelise, around 5 minutes.
Build the flavour:
Add the carrot, celery, leek and crushed garlic. Sauté for another 5 minutes, stirring occasionally. Return the browned beef to the pan.
Deglaze and simmer:
Increase the heat. Pour in the porter or stout and bring to a rapid boil. Let it bubble for 3 minutes to burn off the alcohol.
Slow cook:
Add the beef stock, thyme, bay leaf, rosemary, and a generous grind of salt and pepper. Bring back to the boil, then reduce to the lowest heat. Cover and simmer gently for 2½ to 3 hours, until the meat is tender and falling apart.
Finish the sauce:
Remove the herbs and discard. Lift the beef from the pan and set aside, covered. Use a stick blender to blitz the sauce until smooth, then boil rapidly to reduce by half.
Enrich with chocolate:
Stir in the butter and dark chocolate until melted and glossy. Taste and adjust the seasoning.
Reunite the beef:
Return the beef to the pan and simmer gently for a final 5 minutes to heat through and let the flavours marry.
Garnish and serve:
Spoon into warm bowls and finish with a fresh thyme sprig. Excellent with crusty bread, mash, or buttered noodles.

Chef’s Tip

Don’t rush the simmer — low and slow gives the collagen time to break down and creates that luscious, velvety texture. The chocolate isn’t for sweetness, it adds body and umami depth — like a Flemish mole.

Interesting Fact

Stoverij is a classic Belgian dish traditionally made with beer and brown sugar or gingerbread. Swapping in dark chocolate brings a gourmet twist with echoes of Mesoamerican cocoa traditions.

Difficulty Level: Intermediate

Shelf Life & Storage: Store in the fridge for up to 3 days, or freeze for up to 3 months. Flavours deepen beautifully overnight.

Serving Suggestions: Perfect with Belgian-style frites, buttered noodles, or creamy mash. A tangy endive salad or spiced red cabbage on the side cuts through the richness beautifully.