Beef and Shallot Stew

Photo: William Meppem

Recipe from

Recipe Time

Prep: 25 Minutes
Other: 2 Hours

Nutritional 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

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

Preparation

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.

Note:

Sara Quessenberry,

March 2006