Chocolate Beef Stew (Spezzatino di manzo al cioccolato) - Test 1

http://www.gingerandtomato.com/ricette-carne/spezzatino-manzo-cioccolato-rinnovare-piatto-classico/
https://www.edamam.com/recipe/spezzatino-di-manzo-al-cioccolato-beef-stew-with-chocolate-c0044ab4445865c65d2c4969d629c422/
http://www.cookingchanneltv.com/recipes/david-rocco/spezzatino-di-manzo-al-cioccolato-beef-stew-with-chocolate.html
https://www.saporie.com/it-it/spezzatino-di-manzo-e-cioccolato.aspx

My first foray into Italian cookery (thank you Google Translate!).  The original recipe calls for 2 glasses of brandy, which I've translated into 2 fl. oz. I'll also have to document how much sage and thyme I use, as well as salt, and maybe a ballpark idea for the stock? And what kind of stock?

1 - Super positive reaction. Forgot to record the salt quantity. I think 1 tsp? I thought it would be oversalted, Ben liked it.
2 - I altered the ingredients a bit and recorded it.

3 - This went well. Actually, apparently. I made it with mashed potatoes again, and Ben really enjoyed it, but I wasn't feeling well, so I didn't have any!

3 Tbsps extra virgin olive oil
4 oz diced bacon (about 4 slices)
2 Tbsps flour
1 lb stewing beef cut into 1" chunks
2 fl. oz. sherry or apera
2 sprigs sage
2 sprigs thyme
Beef stock, enough to just cover the meat (depends on size of pan)
1 tsp salt
1/2 tsp pepper
1-2 4 oz dark chocolate

1. Brown the bacon in the oil.
2. Flour the pieces of meat and cook in batches to brown on both sides (if you put it all in the cubes will be crowded and steam instead of brown).
3. Add the brandy and let it evaporate. Add salt, pepper and herbs.
4. Add the broth, so that the meat is covered, and cook over low heat until the meat is cooked about 1 1/2 to 2 hours.
5. When cooked, chop the chocolate and sprinkle it into the pot. Let it melt over low heat, another 10 - 15 minutes. 
6. Stir well to blend the chocolate into the sauce and serve warm. Goes very well with mashed potatoes.
7. NOTE: Excellent with mashed potatoes.