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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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. 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.Recommended: Dutch oven or large ovenproof potTo Freeze: Remove and discard the thyme sprigs. Let the stew cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.To Reheat: Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes.
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