Beef and Shallot Stew (Real Simple Magazine)

hands-on time: 25 mins total time: 2 hrs 25 mins serves: 6-8

Ingredients:

4 lbs Chuck Beef (cut into 3-4 inch pieces or 4 lbs precut stew meat)
1 tbsp Kosher Salt
1 tsp Black Pepper
1 tbsp Olive Oil
1 bottle Dry Red Wine
1 1/2 lbs Shallots (peeled)
1 cup Chicken Broth
8 sprigs Fresh Thyme

Directions:

1. Heat oven to 300 degrees
2. Season beef with salt and pepper
3. Heat oil in a dutch oven pot over med-high heat
4. Add some of the beef to the pot and brown all sides (transfer to plate)
5. Repeat with all beef
6. Spoon off and discard all but 1 tbsp of drippings
7. Add wime and cook for 3 mins (stir)
8. Return beef to pot along with the shallots and broth, bring to a boil
9. Skim off foam
10. Add thyme
11. Cover and transfer to oven for 2 hrs (beef should be tender)