Johnny’s Beef Stew

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  • 00:20Prep Time
  • 01:45Cook Time


  • 2 Tbsp. extra-virgin olive oil
  • 2 lb. beef chuck, cut into 1 1/2-inch pieces
  • 6 shallots, halved
  • 1-2 tsp. Johnny’s Seasoning Salt
  • 1-2 tsp. Johnny’s Seasoned Pepper
  • 1 qt. beef or chicken stock or low-sodium broth
  • 1/2 pound carrots, chopped
  • 4 cups baby potatoes, halved
  • 5 oz. curly spinach
  • 1 1/2 cups frozen peas
  • 2 Tbsp. chopped dill


  1. In a large saucepan, heat the olive oil until shimmering.
  2. Season the meat with Johnny’s Seasoning Salt and Johnny’s Seasoned Pepper and add it to the saucepan in a single layer.
  3. Cook over fairly high heat, stirring occasionally until browned all over, about 10 minutes.
  4. Add the stock and shallots and bring to a boil. Simmer over low heat until the meat is tender, about 1 1/2 hours.
  5. Add the carrots and potatoes to the saucepan and simmer until tender, about 12-15 minutes.
  6. Add the peas, spinach, and dill and cook until the spinach is wilted about 2 minutes.

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