main (303) dessert (180) soup (87) sides (65) starter (62) salads (35) mixology (25) breakfast (14)

Friday, October 28

Beef stew with dill

Oil, extra-virgin olive
2 tablespoons
Beef chuck, cut into 1 ½-inch pieces
2 pounds

Pepper, freshly ground

Chicken stock, low-sodium
1 quart
Shallots, halved
Carrots, cut into 2-inch lengths
½ pound
Peas, frozen
1 ½ cups
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.

No comments:

Post a Comment