BEEF STEW WITH DILL: THE PERFECT REMEDY FOR A CHILLY, WINTER DAY
With the chilly weather settling in this winter season, why not rustle up a nice, hot stew? I highly recommend this homemade beef stew with dill (and veggies!), as a great recipe. It’ll not only keep you full, but will also warm your insides to fight off any colds or other related illnesses that are lurking nearby. Hope you enjoy it and have a safe, warm, and healthy winter season!
Serves: 4 to 6 people
Total time: 30-50 mins.
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
1 1/2 cups frozen peas
5 ounces curly spinach
2 tablespoons chopped dill
Crusty bread, for serving
1. In a large saucepan, heat the olive oil until simmering. 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 1 1/2 hours.
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.
Note: The stew can be refrigerated overnight. Reheat gently before serving.