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.
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