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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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I saw this recipe on an episode of Real Simple and although I have not tried it, it did catch my attention to make in the near future. Ingredients:
4 lbs chuck meat, cut into 3- to 4-inch pieces or 4 lbs precut stew meat |
1 tablespoon kosher salt |
1 teaspoon black pepper |
1 tablespoon olive oil |
1 (750 ml) bottle red wine |
1 1/2 lbs shallots, peeled |
1 cup low sodium chicken broth |
8 sprigs fresh thyme |
Directions:
1. Heat oven to 300°F
2. Season the beef with the salt and pepper.
3. 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.
4. 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.
5. Spoon into individual bowls.
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