Rating: 3 stars
112 Ratings
  • 5 star values: 21
  • 4 star values: 14
  • 3 star values: 27
  • 2 star values: 37
  • 1 star values: 13
Sara Quessenberry

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Read the full recipe after the video.

Recipe Summary test

hands-on:
25 mins
total:
2 hrs 25 mins
Yield:
6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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. 

Nutrition Facts

740 calories; calories from fat 39%; fat 32g; saturated fat 12g; cholesterol 229mg; sodium 1050mg; carbohydrates 16g; sugars 4g; protein 78g.
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