Beef And Shallot Stew

• 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

1. Heat oven to 300u0b0F
2. Season the beef with the salt and pepper.
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. 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.
5. Spoon into individual bowls.

chuck meat, kosher salt, black pepper, olive oil, red wine, shallots, chicken broth, thyme

Taken from www.food.com/recipe/beef-and-shallot-stew-259244 (may not work)