Beef and Shallot Stew

Kathie's Kafe's Note:

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.

• Total Time: 2 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 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.