Beef Stew with Dill

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.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodandwine.com

Ingredients

  • 2

    tablespoons extra-virgin olive oil

  • 2

    pounds beef chuck, cut into 1 1/2-inch pieces

  • Salt

  • Pepper

  • 1

    quart chicken stock or low-sodium broth

  • 6

    shallots, halved

  • 1/4

    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

Directions

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. Make Ahead The stew can be refrigerated overnight. Reheat gently before serving.

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