Description

Make a big batch of fantastic beef stew on the weekend and serve it for those busy weeknight meals. You can substitute your favorite veggies, herbs and seasonings to make it to your own taste.

Ingredients

• 2 T. extra-virgin olive oil
• 2 lb. beef chuck, cut into 1 1/2-inch pieces
• salt and pepper, to taste
• 1 qt. chicken stock
• 6 shallots, halved
• 1/2 lb. carrots, cut into 2-inch lengths
• 1½ c. frozen peas
• 5 oz. curly spinach
• 2 T. freshly chopped dill
• crusty bread, if desired for serving

Steps

1. In a large saucepan, heat olive oil until shimmering. Season meat with salt and pepper; add to the pan in a single layer. Cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. Add stock and shallots; bring to a boil; simmer over low heat until the meat is tender, about 1½ hours.
2. Add carrots to the saucepan; simmer until tender, about 12 minutes. Add peas, spinach and dill; cook until spinach is wilted, about 2 minutes.
3. Serve with crusty bread, if desired.