Beef Stew with Dill

• 2 tablespoons extra-virgin olive oil
• 2 pounds beef chuck, cut into 1 1/2-inch pieces
• Salt
• Pepper
• 1 quart chicken stock or low-sodium broth
• 6 shallots, halved
• 1/2 pound carrots, cut into 2-inch lengths
• 1 1/2 cups frozen peas
• 5 ounces curly spinach
• 2 tablespoons chopped dill
• Crusty bread, for serving

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

extravirgin olive oil, beef chuck, salt, pepper, chicken, shallots, carrots, frozen peas, curly spinach, dill, crusty bread

Taken from www.foodandwine.com/recipes/beef-stew-dill (may not work)