Beef Stew With Dill

• 2 tablespoons olive oil, extra-virgin
• 2 lbs stew meat, cut into 1-1/2 inch pieces
• salt, to taste
• pepper, to taste
• 1 quart low sodium chicken broth
• 6 shallots, halved
• 1/2 lb carrot, cut into 2-inch lengths
• 1 1/2 cups frozen peas
• 5 ounces spinach
• 2 tablespoons dill, chopped

1. Step 1 In a large saucepan, heat the olive oil until shimmering. Season the meat with salt and pepper and add it to the saucepan in a single layer. Cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Add the stock and shallots and bring to a boil. Simmer over low heat until the meat is tender, about 11/2 hours.
2. Step 2 Add the carrots to the saucepan and simmer until tender, about 12 minutes. Add the peas, spinach and dill and cook until the spinach is wilted, about 2 minutes. Ladle the stew into bowls and serve with crusty bread.

olive oil, stew meat, salt, pepper, chicken broth, shallots, carrot, frozen peas, spinach, dill

Taken from www.food.com/recipe/beef-stew-with-dill-537849 (may not work)