Ingredients
2 tablespoons plus 1-1/2 teaspoons canola oil, divided 1-1/2 pounds beef stew meat, cut into 1-inch cubes3/4 teaspoon salt1/4 teaspoon plus 1/8 teaspoon pepper3 medium onions, chopped1-1/4 pounds portobello mushrooms, stems removed, cut into 3/4-inch dice4 garlic cloves, minced2 tablespoons tomato paste1/2 pound fresh baby carrots1 thick slice day-old rye bread, crumbled (about 1-1/2 cups)3 bay leaves1-1/2 teaspoons dried thyme1 teaspoon beef bouillon granules1 bottle (12 ounces) light beer or beef broth1 cup water1 ounce bittersweet chocolate, grated
Preparation
Preheat oven to 325°. In an ovenproof Dutch oven, heat 2 tablespoons oil over medium-high heat. Sprinkle beef with salt and pepper; brown in batches. Remove with a slotted spoon.
Reduce heat to medium. Add onions to drippings; cook, stirring frequently, until dark golden brown, about 8 minutes. Stir in remaining oil; add mushrooms and garlic. Saute until mushrooms begin to brown and release their liquid. Stir in tomato paste.
Add carrots, bread, bay leaves, thyme and bouillon. Add beer and water, stirring to loosen browned bits from pan. Bring to a boil; return beef to pan.
Bake, covered, until meat is tender, 2 to 2-1/4 hours. Remove from oven; discard bay leaves. Stir in chocolate until melted.
