Beef and Shallot Stew

Photo by William Meppem
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  • Makes 6-8
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 740 calories
    • Calories 39 calories from fat
    • Fat 32 g
    • Sat Fat 12 g
    • Cholesterol 229 mg
    • Sodium 1,050 mg
    • Protein 78 g
    • Carbohydrate 16 g
    • Sugar 4 g
    • Fiber 0 g


  1. Check 4pounds chuck meat, cut into 3- to 4-inch pieces, or 4 pounds precut stew meat
  2. Check 1tablespoon kosher salt
  3. Check 1teaspoon black pepper
  4. Check 1tablespoon olive oil
  5. Check 1 bottle dry red wine
  6. Check 1 1/2pounds shallots, peeled
  7. Check 1cup low-sodium chicken broth
  8. Check 8 sprigs fresh thyme


  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.