Spring Beef Stew

This recipe comes from the Market Math cookbook by Food and Wine. It's a very straightforward stew which means that you must get the best ingredients possible. The dill is a welcome surprise and brightens up the flavors. Overall, this is a solid recipe.

Active: 30 min
Total: 2hr
Serves 4-6

2 T olive oil
2 lbs beef chuck cut into ~ 1 inch pieces
Salt and pepper
1 qt chicken stock
6 shallots halved
½ lb carrots cut into 2 inch lengths
1 ½ c frozen peas
5 oz spinach
2 T chopped dill

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, about 10 minutes. Add the stock, the shallots and bring to a boil. Simmer over low heat for about 1 ½ hours.

Add the carrots 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.