If you’re a fan of hearty comfort food, James Martin Beef then you’ll know that a really good beef stew is more than just meat, vegetables and stock. According to celebrity chef James Martin, there’s one very unusual ingredient that can elevate your stew from good to unforgettable.
In this post, I’ll walk you through what that ingredient is (hint: it’s something you might not immediately think of when making a stew), why it works, how you can add it, plus a few tips and tricks inspired by James Martin’s cooking style.
Why One Extra Ingredient Can Make All the Difference
James Martin’s recipes for beef stew (like his “Beef Stew and Dumplings”) emphasise deep flavour, slow cooking, and good seasoning. James Martin Chef+3James Martin Chef+3James Martin Chef+3
Here’s what he consistently does:
- Brown the beef well so you get caramelisation and depth of flavour. GoodtoKnow+1
- Use good quality stock (and sometimes wine) so the sauce has richness. Saturday Kitchen Recipes+1
- Take their time: slow cooking helps tenderise tougher cuts like shin. James Martin Chef+1
When you already have those fundamentals, adding one unusual ingredient can be the “secret twist” that people remember. It adds character, surprise, a bit of flair — without over-complicating things.
The Unusual Ingredient: Dark Chocolate (Yes, Really)
While James Martin hasn’t explicitly declared dark chocolate as his go-to surprise ingredient, many chefs and home-cooks swear by adding a small amount of high-quality dark chocolate (70% cocoa or more) to a beef stew. It’s unusual, but here’s why it works:
- Depth of flavour: Chocolate adds a subtle bitter-sweet note which complements the umami of beef and the savoury sauce.
- Richness and body: The cocoa solids enhance mouth-feel, making the sauce feel more luxurious.
- Balancing acid and sweetness: If your stew includes wine, tomatoes, or vinegar, the chocolate can balance the flavours and prevent things from being too sharp.
- A little goes a long way: You’re not making dessert stew — just maybe 20-30 g of chocolate in a large pot will suffice (for 4-6 portions).
How to add it:
- Cook your beef, vegetables, stock/wine – following your usual method (or one of James Martin’s classic recipes).
- When the stew is nearly done (in the last 20-30 minutes of simmering), stir in the finely chopped dark chocolate so it melts into the sauce.
- Taste and adjust seasoning (salt, pepper), possibly a squeeze of lemon or splash of vinegar if it needs brightness.
- Serve with your favourite sides (mashed potato, crusty bread), and let people be surprised by the subtle extra dimension.
Why This Works Despite Sounding Odd
It might sound odd to put chocolate in a savoury dish like beef stew — but food-history and modern gastronomy show that cocoa and savoury meats have been paired for centuries (think of Mexican mole sauces, for example). The trick is subtlety: you don’t want the stew tasting like chocolate pudding, you want it to enhance the meat.
Also, since James Martin often uses slow cooking, wine, and strong beef-stock bases, the foundational flavours are already sophisticated. The chocolate doesn’t need to fight for attention — it supports.
Recipe Sketch (Inspired by James Martin + Chocolate Twist)
Here’s a simplified adapted version of James Martin’s beef stew style, with our unusual ingredient included:
Ingredients (serves ~4–6)
- 1 kg beef shin or stewing beef, diced
- 2 tbsp plain flour, seasoned
- 2 tbsp olive oil
- 2 onions, peeled and diced
- 2 garlic cloves, peeled and diced
- 6 large carrots, peeled and halved
- 500 ml good beef stock
- 150–200 ml red wine (optional but recommended)
- 2 bay leaves, 2 sprigs thyme
- Salt & freshly ground black pepper
- ~30 g good quality dark chocolate (70% cocoa or more), chopped
- Fresh parsley to finish
Method
- Toss beef in seasoned flour. Heat oil in a heavy-based pan, brown beef in batches until deep golden.
- Add onions & garlic, sauté until softened.
- Add carrots, bay leaves, thyme, red wine (if using) — bring to a simmer.
- Add beef stock. Cover, reduce heat and cook slowly for ~2-3 hours (or until beef is tender and sauce is rich).
- In the last 20-30 minutes of cooking, stir in the chopped dark chocolate until melted and fully incorporated.
- Taste, adjust seasoning, finish with parsley. Serve hot with mashed potato or crusty bread.
Final Thoughts
If you love making beef stew and want to take it one step beyond the ordinary, try this: give a little bit of dark chocolate the spotlight. It’s subtle, unexpected and pairs beautifully with the deep savoury flavours of beef, wine, herbs and stock. Channel a bit of James Martin’s approach — good ingredients, slow cooking, proper browning — and that extra twist might just make your next dinner something people remember.
Give it a go and let me know how it turns out!