Winter months just call for a good stew. This is a recipe that I’ve had for a long time from Real Simple that I just think of every so often – Beef and Shallot Stew. I don’t/can’t eat beef, so I replace it with wild game. I’ve normally had venison but this time I found Wild Boar at Sprouts. It’s generally easier to have whole pieces of meat vs. ground, but sometimes you have to work with what you have.
- 4 pounds chuck meat, cut into 3- to 4-inch pieces, or 4 pounds pre-cut stew meat
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 1 bottle dry red wine
- 1 1/2 pounds shallots, peeled
- 1 cup low-sodium chicken broth
- 8 sprigs fresh thyme
1) 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-high heat. Add some of the beef to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining beef.
2) Spoon off and discard all but 1 tablespoon of the drippings. Add the wine and cook, stirring and scraping the bottom, for 3 minutes.
3) 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.
Since I used ground meat, I didn’t need to cook the stew for nearly as long (can be a fraction of the time until the meat is cooked and onion are to the ‘softness’ you want). I serve it with some great French bread and green salad. Perfect for a cold day. Also pairs well with red wine. Cheers!