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Photo: William Meppem Photo by: Photo: William Meppem

Beef and Shallot Stew

Real Simple MARCH 2006

  • Yield: Makes 6 to 8 servings
  • Prep time:25 Minutes
  • Other:2 Hours

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.

Nutritional Information

Amount per serving
  • Calories: 740
  • Calories from fat: 39%
  • Fat: 32g
  • Saturated fat: 12g
  • Cholesterol: 229mg
  • Sodium: 1,050mg
  • Carbohydrate: 16g
  • Fiber: 0g
  • Sugars: 4g
  • Protein: 78g
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Beef and Shallot Stew recipe

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