Beef and Shallot Stew

Beef and Shallot Stew
Photo by William Meppem

Ingredients

  • 8 sprigs fresh thyme
  • 1 bottle dry red wine
  • 1 tablespoon kosher salt
  • 1 tablespoon olive oil
  • 8 sprigs fresh thyme
  • 8 sprigs fresh thyme
  • 1 tablespoon olive oil
  • + 17 more ingredients
    • 1 tablespoon kosher salt
    • 1 teaspoon black pepper
    • 1 ½ pounds shallots, peeled
    • 1 cup low-sodium chicken broth
    • 4 pounds chuck meat, cut into 3- to 4-inch pieces, or 4 pounds precut stew meat
    • 1 cup low-sodium chicken broth
    • 4 pounds chuck meat, cut into 3- to 4-inch pieces, or 4 pounds precut stew meat
    • 1 tablespoon kosher salt
    • 4 pounds chuck meat, cut into 3- to 4-inch pieces, or 4 pounds precut stew meat
    • 1 ½ pounds shallots, peeled
    • 1 tablespoon olive oil
    • 1 bottle dry red wine
    • 1 teaspoon black pepper
    • 1 cup low-sodium chicken broth
    • 1 ½ pounds shallots, peeled
    • 1 bottle dry red wine
    • 1 teaspoon black pepper

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 drippi...

View full recipe at My Recipes

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