- 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
- 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
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.