Spring Beef Stew
Active 30 min; Total 2 hr Serves 4 to 6
2 Tbsp. extra-virgin olive oil
2 lbs. beef chuck, cut into 1½-inch pieces
Salt and pepper
1 qt. chicken stock or low-sodium broth
6 shallots, halved
½ lb. carrots, cut into 2-inch lengths
1½ cups frozen peas
5 oz. curly spinach
2 Tbsp. chopped dill
Crusty bread, for serving
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. 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.
Make Ahead The stew can be refrigerated overnight. Reheat gently before serving.