Beef Stew with Dill Recipe

Name: Beef Stew with Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 pounds beef chuck, cut into 1 1/2-inch pieces; Salt; Pepper; 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

Servings: persons

1
In a large saucepan, heat the olive oil until shimmering.
2
Season the meat with salt and pepper and add it 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 1/2 hours.
6
Add the carrots to the saucepan and simmer until tender, about 12 minutes.
7
Add the peas, spinach and dill and cook until the spinach is wilted, about 2 minutes.
8
Ladle the stew into bowls and serve with crusty bread.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 pounds beef chuck, cut into 1 1/2-inch pieces, Salt, Pepper, and more.

Yes, Beef Stew with Dill falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef Stew with Dill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions