Beef And Shallot Stew

1. 1

   Heat oven to 300u00b0 F.

2. 2

   Season the beef with the salt and pepper.

3. 3

   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.

4. 4

   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.

5. 5

   Dutch oven or large ovenproof pot

6. 6

   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.

7. 7

   Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium heat for 20 minutes.

* Per serving · 4 servings · Values may vary.