Beef stew with dill

Oil, extra-virgin olive	2 tablespoons
Beef chuck, cut into 1 ½-inch pieces	2 pounds
Salt
Pepper, freshly ground
Chicken stock, low-sodium	1 quart
Shallots, halved	6
Carrots, cut into 2-inch lengths	½ pound
Peas, frozen	1 ½ cups
Spinach	5 ounces
Dill, chopped	2 tablespoons

1. In a large saucepan, heat the oil until shimmering. 
2. Season the meat with salt and pepper, and add to the saucepan in a single layer. 
3. Cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. 
4. Add the stock and shallots, and bring to a boil. 
5. Simmer over low heat until the meat is tender, about 1 ½ hours. 
6. Add the carrots and simmer until tender, about 12 minutes. 
7. Add the peas, spinach, and dill; cook until the spinach is wilted, about 2 minutes. 
8. Ladle into deep bowls and serve with crusty bread.

Recipe from Food&Wine online.