Beef Stew with Dill

This one had me at the word, Dill - which I SO love!! And, who doesn't like beef stew?
(serves 6)

2 T. EVOO
2 lbs. beef chuck, cut into 1&1/2" pieces
Kosher* salt
Freshly* ground pepper
1 qt. low sodium* chicken broth
6 shallots, halved
1/2 lb. organic* carrots, cut into 2" pieces
1&1/2 cups frozen petite* peas
5 oz. baby spinach, stems removed*
2 T. chopped fresh dill

In a large saucepan, heat the oil. Season the beef with S&P, and brown over med. high heat, turning, about 10 mins. Add the chicken stock, and shallots; bring to a boil. Simmer over low heat for 1&1/2 hours, until the meat is tender. Add the carrots; simmer for 12 mins. Add the peas, spinach, and dill; cook for 2 mins. Serve with warm* crusty bread and a wedge salad*.

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Now, I am caught up. Sleep well, my Friends!!

Love,

MM