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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
|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
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.
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