This is not your typical heavy winter time beef stew. This one is filled with green peas, carrots, and baby spinach. I browned the beef and let it simmer for a few hours on Sunday afternoon. Tonight it came out of the refrigerator and while it heated up, I prepped the carrots. I tossed those in and while they simmered for about 15 minutes, I toasted the bread. About 3 minutes to heat the peas through and wilt the spinach and dinner was served! I'll repeat again.....a little bit of prep work on the weekend can certainly help you on those busy weeknights!
2 T. extra virgin olive oil
2 lbs. beef chuck, cut into 1 1/2 inch pieces
kosher salt and pepper
1 qt. beef stock
6 shallots, halved
1/2 lb. carrots, cut into 1/4 inch dice
1 1/2 cups frozen green peas
5 oz. baby spinach
2 T. chopped dill
In a medium Dutch oven, heat the olive oil until shimmering. Season the meat with salt and pepper and add it to the Dutch oven 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 pot 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.
Adapted from Food and Wine 2016 Annual Recipes.