Try this Beef and Shallot Stew recipe, or contribute your own.
Suggest a better descriptionHeat oven to 300 degrees.
Season the beef with the salt and pepper. Heat the oil in a Dutch over 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. 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.
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Serving Size: 1 Serving (584g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 193 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 692.7mg | 24 % | |
Potassium 586.5mg | 15 % | |
Total Carbohydrate 23.1g | 7 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 22.8g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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