Beef and Shallot Stew

Ingredients

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

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...

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