Beef Stew With Dill - cooking recipe

Ingredients

2 tablespoons olive oil, extra-virgin
2 lbs stew meat, cut into 1-1/2 inch pieces
salt, to taste
pepper, to taste
1 quart low sodium chicken broth
6 shallots, halved
1/2 lb carrot, cut into 2-inch lengths
1 1/2 cups frozen peas
5 ounces spinach
2 tablespoons dill, chopped

Preparation

Step 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 11/2 hours.
Step 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.