Savory Chocolate and Beef Stew

Season beef cubes generously with salt, black-pepper, cumin, and paprika. Toss to coat evenly.

Heat olive-oil in a heavy Dutch oven over medium-high heat until shimmering. Sear beef in batches until deeply browned on all sides, about 4 minutes per batch. Do not crowd the pan. Transfer to a plate and set aside.

Reduce heat to medium. Add butter to the same pot and melt until foaming. Toss in diced onion and a pinch of salt.

Cook onion, stirring occasionally, until softened and deeply golden, about 8 minutes. Add minced garlic and cook 1 minute more until fragrant.

Stir in carrot and celery chunks. Cook for 3 minutes, letting them pick up some color.

Sprinkle cocoa-powder over the aromatic vegetables. Stir constantly for 1 minute — the cocoa will toast slightly and lose its dusty raw edge.

Pour in crushed tomato and chicken-broth. Scrape up any browned bits from the bottom of the pot — that's pure flavor.

Return the seared beef to the pot along with any accumulated juices. Nestle thyme sprigs into the liquid.

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally, until beef is tender and the broth has thickened into a glossy, dark sauce.

Taste and adjust seasoning — this stew wants salt. Add more if needed.

Remove thyme sprigs. If you want a thicker stew, let it uncovered and simmer 10 more minutes.

Ladle into deep bowls. Finish with a shower of chopped parsley over the top. A pat of cold butter swirled in at the table is not optional — it's the point.