Foodie Friday: Deliciously light and filling Beef Stew that can be made ahead and reheated to last you a few days.

Prep: 30 mins

Cook: 2hrs

Serves: 4-6



  • 2 tablespoons extra-virgin olive oil
  • 900 grams beef chuck, cut into 1 1/2-inch pieces
  • Salt
  • Pepper
  • 1 quarter chicken stock or low-sodium broth
  • 6 shallots, halved
  • 225g pound carrots, cut into 2-inch lengths
  • 1 1/2 cups frozen peas
  • 140g curly spinach
  • 2 tablespoons chopped dill
  • Crusty bread, for serving



  1. In a large saucepan, heat the olive oil until shimmering. 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.