In a large saucepan, heat the olive oil until shimmering. Season the Beef Chucks 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 them to a boil. Simmer over low heat until the meat is tender, about 1.5 hours.

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.

The stew can be refrigerated overnight. Reheat gently before serving.