Beef Stew With Dill

Foodie Friday: Deliciously light and filling Beef Stew that can be made ahead and reheated to last you a few days.

Prep: 30 mins

Cook: 2hrs

Serves: 4-6

Ingredients

• 2 tablespoons extra-virgin olive oil
• 900 grams beef chuck, cut into 1 1/2-inch pieces
• Salt
• Pepper
• 1 quarter chicken stock or low-sodium broth
• 6 shallots, halved
• 225g pound carrots, cut into 2-inch lengths
• 1 1/2 cups frozen peas
• 140g curly spinach
• 2 tablespoons chopped dill
• Crusty bread, for serving

Instructions:

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 1 1/2 hours.
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.

Source: Foodandwine.com