Catalan Beef Stew with Chocolate

In a frying pan heat half of the lard and roast the tocino, the pancetta and the smoked bacon respectively. Once a little bit of fat is fried, add the onions, the carrot and the garlic cloves to the frying pan. When the onions begin to soften, dust the flour over them and toast briefly.

While the bacon and onions are frying, heat the olive oil in a large casserole. Brown the beef in small portions over high heat. When one batch is browned all over, move the meat to the edge of the pan and add the next batch. Season the seared meat heartily. Extinguish with vi rancio or sherry, if desired, and scrape off any drippings.

Add the onion-bacon mixture and the tomatoes to the casserole dish. Tie parsley stems, thyme, bay spice, cinnamon stick and orange zest with spagat to form a bouquet garni and push it down the side of the pot. Add peppercorns, brandy and enough clear soup to cover ingredients. Bring to a slow boil. Put the lid on and simmer gently for 1 hour.

Blanch the unpeeled pearl onions in boiling hot water for 5 min.

Drain, rinse under running water and peel (the easiest method). Make the potatoes 15 min, then together with the chocolate in the casserole form and all together gently wallow for another 45 min.

Check if there is enough liquid in the casserole and season. Discard the bouquet garni. The

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