Preheat oven to 160°C.

Heat a large flameproof casserole dish over high heat.

Add pancetta and cook, stirring, for 2-3 minutes until golden.

Transfer pancetta to a heatproof bowl.

Add 60ml olive oil to the casserole dish.

Add one-quarter of the beef and cook, turning, for 5 minutes or until brown.

Transfer browned beef to the bowl with the pancetta.

Repeat the browning process with the remaining beef in 3 more batches, reheating the dish between batches.

Add red wine vinegar to the dish and cook, stirring to dislodge any bits that have cooked on to the base, for 1-2 minutes.

Pour the vinegar mixture over the beef mixture.

Heat the remaining olive oil in the dish over medium heat.

Add onion and garlic and cook, stirring, for 10 minutes or until soft.

Add the beef mixture, beef stock, red wine, tomato paste, cinnamon, thyme, orange peel, and chocolate to the dish.

Cover with foil and a tight-fitting lid.

Bring to the boil on the stovetop.

Bake in the preheated oven for 2 hours or until the beef is tender.

Set aside for 15 minutes to cool.

Place in the fridge for 6 hours to chill.

Preheat oven to 160°C again.

Use a spoon to remove any fat from the surface of the stew.

Cook the stew, stirring, over low heat for 5 minutes or until heated through.

Bake in the preheated oven for 45-50 minutes or until the meat is tender and the sauce thickens.

Sprinkle the stew with fresh parsley to serve.