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Beef and Shallot Stew
- 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
- 1 1/2 pounds shallots, peeled
- 1 cup low-sodium chicken broth
- 8 sprigs fresh thyme
Directions:View on Real Simple
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