Beef And Shallot Stew

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 lbs chuck meat, cut into 3- to 4-inch pieces or 4 lbs precut stew meat
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 (750 ml) bottle red wine
• 1 1/2 lbs shallots, peeled
• 1 cup low sodium chicken broth
• 8 sprigs fresh thyme

Recipe

• 1 heat oven to 300°f
• 2 season the beef with the salt and pepper.
• 3 heat the oil in a dutch oven or ovenproof pot over medium-high heat. add some of the beef to the pot and brown on all sides. transfer to a plate. repeat with the remaining beef. spoon off and discard all but 1 tablespoon of the drippings.
• 4 add the wine and cook, stirring and scraping the bottom, for 3 minutes. return the beef to the pot along with the shallots and broth. bring to a boil. skim any foam. add the thyme. cover and transfer to oven until the beef is tender, about 2 hours.
• 5 spoon into individual bowls.