Beef And Shallot Stew - cooking recipe

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

Preparation

Heat oven to 300\u00b0F
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.