In this lovely, lighter-than-most beef stew, F&W’s Justin Chapple simmers chuck until it’s super tender before adding carrots, peas, spinach and dill.
Slideshow:More Beef Stew Recipes
2 tablespoons extra-virgin olive oil
2 pounds beef chuck, cut into 1 1/2-inch pieces
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
How to Make It
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.
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.
The stew can be refrigerated overnight. Reheat gently before serving.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.