- Calories 740
- Caloriesfromfat 39%
- Fat 32g
- Satfat 12g
- Cholesterol 229mg
- Sodium 1,050mg
- Carbohydrate 16g
- Fiber 0g
- Sugars 4g
- Protein 78g
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.