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Beef and Shallot Stew

Photo: William Meppem
Prep time 25 mins
Other time 2 hrs
Yield Makes 6 to 8 servings

Ingredients

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

Nutrition Information

  • calories 740
  • caloriesfromfat 39 %
  • fat 32 g
  • satfat 12 g
  • cholesterol 229 mg
  • sodium 1,050 mg
  • carbohydrate 16 g
  • fiber 0 g
  • sugars 4 g
  • protein 78 g

How to Make It

  1. Heat oven to 300° F.

    Season the beef with the salt and pepper.

    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.

    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. Spoon into individual bowls.

    Recommended: Dutch oven or large ovenproof pot

    To Freeze: Remove and discard the thyme sprigs. Let the stew cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.

    To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes.