Hearty beef stew

This recipe uses the shredded meat and tomato pieces left over from making the beef stock. Serve over egg noodles or rice.

Basic Beef Stock

1 pound pearl onions, peeled

5 medium carrots, cut into matchsticks

1/2 small bunch fresh dill, roughly chopped

Coarse salt and freshly ground pepper

1 10-ounce package frozen green peas, Thawed

• In a stockpot, combine the stock and reserved beef and tomato pieces. Cover; bring to a simmer over medium-high heat. Add the onions, carrots, and dill. Cook, uncovered, until the onions are soft, about 30 minutes. Season with salt and pepper.
• When ready to serve, add the peas, and cook just until tender and heated through, about 3 minutes. Serve hot.
• SERVES 10