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    BEEF STEW WITH SHALLOTS
    from "Real Simple® magazine"

    To remove burnt-on food from a pot, pan, or baking dish, add a generous pinch of baking soda before filling it with warm water. Then set it aside to soak for at least 1 hour before washing.

    Hands-on time: 25 minutes
    Total time: 2 hours, 25 minutes

    Makes 6 to 8 servings
    INGREDIENTS (CLICK TO BUY)

    4 pounds chuck meat, cut into 3- to 4-inch pieces, or 4 pounds precut stew meat
    1 tablespoon kosher salt
    1 teaspoon black pepper
    1 tablespoon olive oil
    1 bottle dry red wine, such as Côtes du Rhône
    1 1/2 pounds shallots, peeled
    1 cup low-sodium chicken broth
    8 sprigs fresh thyme

    Print recipe
    PREPARATION

    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 heat. Add some of the beef to the pot, being careful not to crowd the pieces. Cook until browned, about 7 minutes. Transfer to a plate; set aside. Repeat with the remaining beef. Spoon off and discard all but 1 tablespoon of the drippings. Add the wine to the pot and cook, stirring to scrape up any browned bits, for 3 minutes. Return the beef to the pot and add 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.
    To freeze:
    Remove and discard the thyme sprigs. Let the stew cool, then ladle into large resealable bags, filling each one halfway. Store for up to 3 months.
    To reheat:
    Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes.
    NUTRITION PER SERVING
    CALORIES 740 (39% from fat); FAT 32g (sat 12g); PROTEIN 78g; CHOLESTEROL 229mg; SODIUM 1050 mg; FIBER 0g; CARBOHYDRATE 16g


    Product nutrition and information
     Quantity Ingredients Est.Price

    lb
    Choice Beef Stew Meat - $6.99/lb
     USDA Choice, Hand-cut, Standard Pack
     
      Vidigal Reserva Vinho Tinto - $8.99/ea plus tax Save! Just $8.09 each when you buy 12 or more.
     750ml
     
      Shallots - $1.99/pkg
     6oz, Farm Fresh, 6oz bag
     
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
      Thyme - $1.49/ea
     Farm Fresh
     
    You May Already Have
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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