Tender beef, carrots, peas, and wilted spinach and dill make this stew delicious and aromatic.

Serves: 4 to 6
Preparation time: 30 minutes
Cooking time: 1 hour 55 minutes

Ingredients:
1. 2-pound beef chunks, cut into 1 ½ inch pieces
2. 1-quart chicken stock or low sodium broth
3. ½ pound carrots, cut into 2-inch lengths
4. 1 ½ cups frozen peas
5. 6 shallots, halved
6. 5 ounces curly spinach
7. 2 tablespoons chopped dill
8. 2 tablespoons extra virgin olive oil
9. Salt and pepper to taste
10. Crusty bread for serving

Directions:
1. Heat the olive oil in a large saucepan until shimmering.
2. Season meat with salt and pepper to taste and add to the saucepan in a single layer.
3. Cook for 10 minutes over moderately high heat or until browned all over, turning
occasionally.
4. Stir in stock and shallots and bring it to a boil.
5. Reduce heat to medium-low, cover, and simmer for 1 ½ hour or until the meat is tender.
6. Add in the carrots and cook for 12 minutes or until tender.
7. Now add in peas, spinach, and dill and cook for 2 more minutes or until the spinach is
wilted.
8. Ladle the stew into serving bowls and serve with crusty bread.