Kale and beef stew with chocolate

Serves 4 METHOD

Heat 3-4 tablespoons of oil and cook a sliced onion and 2 celery sticks slowly. Add 150g (5¼oz) mushrooms, some diced, 450-500g (15¾-17½oz) cubed braising steak in 2 heaped tablespoons flour some sliced. Remove and set aside. Dust and fry in the hot pan until browning. Meanwhile, cook

200g (7oz) peeled diced celeriac and 200g (7oz) peeled chunked carrots for 5-10 minutes in 200ml (7fl oz) hot water, until softening.

Add celeriac, carrots and cooking water gradually to pan, stirring constantly and scraping residue from pan bo om.

Add onion mix plus, one at a time, stirring constantly, 2 tablespoons balsamic vinegar, 400ml (14fl oz) beef stock, leaves stripped from 3-4 sprigs thyme, freshly ground black pepper to taste and a teaspoon of redcurrant jelly.

Stir well and cook for 2-3 hours until meat and vegetables are tender and sauce is smooth and thick. Add 20g (¾oz) dark chocolate (70% cocoa solids) broken into pieces for the last hour. Just before serving stir in 2-3 handfuls of prepared kale and cook for 2-3 minutes until bright green and wilted. Serve immediately.