- 2 red bell peppers
- 1 beefsteak tomato
- 1 onion, cut into quarters
- 2 oz/55g dark chocolate, broken into pieces
- 2 garlic cloves, coarsely chopped
- 2 tbsp red wine vinegar
- 1lb 12oz/800 g lean braising steak, diced
- 1 1/2 cups beef bouillon
- 2 cloves
- 1 inch/2.5 cm piece of cinnamon stick
- 2 large carrots, peeled and finely chopped
- 1 large potato, peeled and diced
- salt and pepper
- 1 tbsp chopped fresh cilantro, to garnish
- Preheat the oven to 475’F/240’c , arrange the red bell peppers on a cookie sheet and cook in the preheated oven for about 20 minutes, until the skins have blackened and are beginning to blister. Using tongs, transfer them to a plastic bag. tie the top and set aside.
- Meanwhile, cut a cross in the skin on the bottom of the tomato. Put it in a bowl, cover with boiling water and let stand for 1 minute. Remove the tomato from the water, then peel and seed it. Dice the tomato flesh, and put it into a food processor. When the peppers to the food processor together with the onion, chocolate, garlic and vinegar. Process the ingredients to a paste.
- Heat the oil in a flameproof casserole or large pan. Add the steak in batches if necessary, and cook over a medium heat, stirring frequently, until browned all over. Season to taste with salt and pepper. Add the chocolate paste and beef bouillon. tie the cloves and cinnamon in a small piece of cheesecloth and add to the pan. Bring to a boil, then lower the heat, cover and simmer for 1-1 1/4 hours.
- Add the carrots and potato to the pan, stir well and simmer for the 30minutes. Remove and discard the cloves and cinnamon. Taste the stew and adjust the seasoning if necessary. Garnish with the fresh cilantro and serve immediately with cooked green vegetables such as green beans.