- 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
- 1½ cups frozen peas
- 5 ounces curly spinach
- 2 tablespoons chopped dill
- Crusty bread, for serving
"This recipe is one of my favorites to make all winter long as it is simple and doesn't contain too many steps but can be varied in many ways, using whatever winter veggies or herbs you have on hand," says Food & Wine's Gail Simmons. "It also tastes every better the next day or two days later. I like to make it in big batches on the weekend so I have it ready to just warm quickly for family dinner during the week."
Make-ahead tip: The stew can be refrigerated overnight. Reheat gently before serving.
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.
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.