In a large dutch oven, add 1 tablespoon of the olive oil over medium high heat.
Toss the beef cubes with salt & pepper and the flour.
Brown the meat in the pot and transfer to a plate.
Add the remaining tablespoon of olive oil and the onions, cook for 5-7 minutes until softened.
Add the garlic, cook for 30 seconds until fragrant.
Add the tomato paste and all the spices. Mix together and let cook for a minute.
Add the red wine and scrape up any bits that have stuck to the bottom of the pan with a wooden spoon.
Add the hot sauce, beer and broth and return the beef to the pot.
Add the chocolate and brown sugar and stir until melted.
Bring the stew to a boil then reduce to a simmer and cook covered for 1 hour.
After an hour, remove the cover, stir and continue cooking for another hour with the lid off until the stew thickens and reduces.
While the stew finishes cooking, heat the oven to 375 degrees, wrap each potato in foil and bake.
Remove the potatoes from the oven after an hour, slice the tops off and scoop out a bit of the center. Spoon the stew into the potato, top with cheddar, cilantro, sour cream and/or yogurt.