Beef and shallot stew
Recipe by Kelly Snyder
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
Prep. Time → 25 min
Cook Time → 120 min
1. Heat oven to 300° F.
2. 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.
3. Spoon off and discard all but 1 tablespoon of the drippings. Add the wine and cook, stirring and scraping the bottom, for 3 minutes.
4. 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.
main courses, beef, shallots, soup, stew October 13, 2012 16:45
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