Beef and Shallot Stew

Beef and Shallot Stew
William Meppem
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Hands-On Time
25
minutes
Total Time
145
minutes
6-8

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

Directions

  1. 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.
  2. Spoon off and discard all but 1 tablespoon of the drippings. Add the wine and cook, stirring and scraping the bottom, for 3 minutes.
  3. 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.
     

 

Sara Quessenberry
February 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 39 %
  • Fat 32 g
  • Sat Fat 12 g
  • Cholesterol 229 mg
  • Sodium 1,050 mg
  • Carbohydrate 16 g
  • Fiber 0 g
  • Sugar 4 g
  • Protein 78 g
What does this mean? See Nutrition 101.

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