Beef Stew With Dill

Submitted by lecole54

"Lighter than most beef stews but incredibly satisfying! Serve with crusty bread or over rice. From *Food and Wine* magazine."

 

• Ready In: 2hrs 10mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 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

directions

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 1½ 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.