Beef and Shallot Stew
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
I moved from a large Metroplex (Dallas/Fort Worth) to a very small town in Georgia. Honestly, this town would make Mayberry RFD look like a hugh Metroplex. It was quite a culture shock. Before I moved my dear friend and I were talking about opening a catering service and due to circumstances, that never worked out.
My way of cooking has changed quite a bit since I am from Texas and this is the Deep South.
Coming here to "retire" was one thing but after a year my daughter and granddaughter decided to come here and they moved in with us. She works part-time as a substitute in the elementary school and since I am disabled it's a blessing she is here with me.
I have a Son and Daughter-in-law in Dallas with two other grandchildren that I miss dearly.
I love to bake but I, myself,am not a big sweet fan. Have to have a real craving. Since I had such an extended array of friends and family back home I still have trouble cooking for a smaller family but isn't that what we have freezers for?
I also now have a garden and love to do canning.
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