Tender beef chunks with sweet baby carrots, onions and earthy mushrooms are bathed in a luxuriously rich dark chocolate stout gravy with a gentle kick, then finished with a flaky, buttery puff pastry lattice. This pot pie brings deep, comforting flavors together for a memorable meal.

 

 

 

Welcome to #Choctoberfest 2018. This recipe is a celebration of bold savory flavors enhanced by dark chocolate. I vowed after tasting this pot pie that I’ll be adding chocolate to beef gravies from now on—its depth is transformative.

 

This post features Forté Artisan Chocolates, and the 64% dark chocolate bar I used melted seamlessly into the gravy to amplify savory richness. I highly recommend a quality dark chocolate for best results.

About Forté

Forté Artisan Chocolates creates handcrafted confections under the direction of Master Chocolatier Chef Karen Neugebauer. Their chocolates have earned national and international recognition for flavor and craftsmanship. The 64% dark chocolate bar used here contributes intense, balanced cocoa notes that deepen the pot pie’s gravy without making it sweet.

 

 

I chose the 64% Dark Chocolate Power bar for its bold, complex flavor. It melted smoothly into the gravy and elevated the dish into something truly special—rich, indulgent, and worthy of company.

 

 

This recipe requires time and attention but rewards you with a deeply flavored, comforting main course. It’s ideal for cooks who enjoy a leisurely afternoon in the kitchen creating something memorable.

Choose a well-marbled chuck roast for the best texture and flavor. Cut it into large bite-sized pieces so the beef remains substantial after braising. Trim away excess fat and gristle while preserving some marbling for richness.

 

 

Coat the meat in a seasoned flour mix, ensuring every piece is covered. If any flour remains, reserve it to sprinkle into the pan when you sear the meat to help build the sauce.

 

 

Prepare a mirepoix of onions, celery and carrots. I like to add extra baby carrots for sweetness and texture.

 

 

Melt butter in a large, deep pan with a tight-fitting lid—cast iron works beautifully. Sear the beef in batches until browned on all sides, adding a little butter between batches if needed. Don’t crowd the pan; let the meat form a crust.

 

 

After searing, remove the beef and deglaze the pan with a bit of the liquid mixture to release the browned bits. Return all the beef to the pan and add the carrots, celery and onions.

 

 

Mix the remaining filling ingredients—except the mushrooms and chocolate—into the pan. Add a bay leaf and cover. Simmer gently for about 45 minutes, stirring occasionally to prevent sticking.

 

 

If you like, use duck bacon for a smoky accent; regular thick-cut bacon also works well. Cook it first and add it into the filling.

 

 

After the initial simmer, add quartered white mushrooms and half a bar of coarsely chopped dark chocolate. Cover and simmer another 30 minutes until the beef becomes tender and the sauce concentrates. Finish with a cornstarch slurry to reach the desired thickness, simmering a couple more minutes to activate the starch.

 

 

 

Once thickened, remove the pot from the heat and let it cool slightly while the oven preheats to 400°F. Cooling prevents the filling from bubbling over the pastry when it first goes into the oven.

 

Place the pan on a foil-lined baking sheet to catch any overflow. Top the filling with thawed puff pastry—either a rustic sheet or a decorative lattice—brush with egg wash, and bake at 400°F until the pastry is puffed and golden, about 20–30 minutes. If edges brown too quickly, tent them with foil.

 

 

Serve in a large deep-dish pan or divide into individual mini skillets for single servings. Both approaches work beautifully—individual pies are great for small households and make elegant presentations.

 

 

I’m thrilled to share this Rich Dark Chocolate Steak & Ale Pot Pie. It’s indulgent, deeply flavored comfort food that’s perfect for sharing with friends and family. Thank you to Forté Artisan Chocolates for providing the chocolate that helped make this dish so special.

 

Enter the giveaway associated with Choctoberfest for a chance to win a prize pack. Check the original event post for details and entry instructions.

 

Recipes from participating bloggers

See the original Choctoberfest post to view all participating bloggers and their recipes.

Yield: 1 large deepdish pie

Rich Dark Chocolate Steak & Ale Pot Pie #Choctoberfest 2018

Ingredients

• 2 lbs. chuck roast, cut into oversized bite-sized cubes trimmed of excess fat
• 4 Tbsp. flour
• 2 tsp. salt
• 1 tsp. coarse ground black pepper
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. chipotle powder
• 1/4 tsp. onion powder
• 1/8 tsp. cayenne
• 4 Tbsp. real butter, plus 1–1 1/2 tsp. more if needed for second batch of meat
• 1 (10.5 oz.) can beef consommé
• 1 (11.2 oz.) bottle rich dark stout (creamy head style preferred)
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. tomato paste
• 1 Tbsp. quality balsamic vinegar
• 1 Tbsp. brown sugar
• 1/2 tsp. regular ground black pepper
• 1/2 tsp. salt, to taste
• Half of a bar of 65%–64% dark chocolate, coarsely chopped
• 1/2 tsp. dried thyme, crushed between fingers when adding
• 1/8 tsp. dried ground rosemary
• 1 large clove garlic, very finely minced
• 1 medium or large onion, roughly chopped
• 1 large rib celery, thickly sliced
• 1/2 of a 12 oz. bag sweet baby carrots (about 6 oz.), cut as needed
• Fresh whole white button mushrooms, quartered or halved as appropriate
• 4 slices pre-fried and peppered lean duck bacon (or regular bacon)
• 1 large bay leaf
• 2 Tbsp. cornstarch mixed with equal parts cold water
• 1 sheet thawed puff pastry, cut as desired
• Egg wash (1 large egg beaten with 1 Tbsp. cold water)

Instructions

1. In a large bowl, whisk together the flour and the next seven dry seasonings. Add the meat and toss to thoroughly coat; reserve any leftover flour to sprinkle into the pan if needed.
2. In a deep, heavy pan (such as a 10″ cast iron with lid) melt the butter over medium heat. Sear the meat in batches until browned on all sides, adding a bit more butter for the second batch. Avoid moving the meat too soon so a crust can form.
3. Remove browned meat to a plate and tent loosely to keep warm.
4. In a measuring pitcher combine beef consommé, stout, Worcestershire and balsamic. Pour a little into the hot pan and scrape up browned bits, then add the remaining liquid. Return the beef to the pan and add carrots, celery and onions.
5. Add the remaining ingredients up to the cornstarch slurry, excluding chocolate and mushrooms. Cover, bring to a simmer, and cook on low for 45 minutes, stirring occasionally to prevent sticking.
6. Remove the lid, add mushrooms and the chopped dark chocolate, cover again and simmer 30 minutes more until the meat is very tender and the sauce is reducing. Stir in the cornstarch slurry to thicken, cook 2 minutes uncovered, then remove from heat and let rest while the oven preheats.
7. Top the filling with puff pastry—whole sheet, cut pieces, or a lattice—then brush with egg wash.
8. Bake in a preheated 400°F oven until the pastry is puffed and golden, about 20–30 minutes. Place the pan on a foil-lined baking sheet to catch any overflow and cover edges with foil if they brown too quickly.
9. Let the pot pie rest briefly before serving. Enjoy.
10. Serve with mashed potatoes and a green vegetable for a complete meal.