Beef and Shallot Stew

Name: Beef and Shallot Stew
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 1 bottle dry red wine; 8 sprigs fresh thyme; 1 Tbsp kosher salt; 237 milliliters low-sodium chicken broth; 2 kilograms chuck meat, cut into 3- to 4-inch pieces, or 4 pounds precut stew meat; 1 Tbsp olive oil; 680 grams shallots, peeled

Need It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 25 minutes. A mixture of pepper, olive oil, chicken broth, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert.

Instructions

Heat oven to 300 F. Season the beef with the salt and pepper.

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Salt And Pepper

Beef

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Oven

Heat the oil in a Dutch oven or ovenproof pot over medium-high heat.

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Cooking Oil

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Dutch Oven

Add some of the beef to the pot and brown on all sides.

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Beef

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Pot

Transfer to a plate. Repeat with the remaining beef. Spoon off and discard all but 1 tablespoon of the drippings.

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Beef

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.

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Shallot

Broth

Beef

Wine

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Pot

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 pot

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Thyme

Beef

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Dutch Oven

Bowl

Oven

Remove and discard the thyme sprigs.

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Fresh Thyme

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.

Ingredients you will need

Stew