Beef stew with dill

Oil, extra-virgin olive	2 tablespoons
Beef chuck, cut into 1 ½-inch pieces	2 pounds
Salt
Pepper, freshly ground
Chicken stock, low-sodium	1 quart
Shallots, halved	6
Carrots, cut into 2-inch lengths	½ pound
Peas, frozen	1 ½ cups
Spinach	5 ounces
Dill, chopped	2 tablespoons

1. In a large saucepan, heat the oil until shimmering. 
2. Season the meat with salt and pepper, and add to the saucepan in a single layer. 
3. Cook over moderately high heat, turning occasionally, until browned all over, about 10 minutes. 
4. Add the stock and shallots, and bring to a boil. 
5. Simmer over low heat until the meat is tender, about 1 ½ hours. 
6. Add the carrots and simmer until tender, about 12 minutes. 
7. Add the peas, spinach, and dill; cook until the spinach is wilted, about 2 minutes. 
8. Ladle into deep bowls and serve with crusty bread.

Recipe from Food&Wine online.

Corn bread tamale pie

Oil, olive	1 tablespoon + 2 tablespoons
Onion, white, diced	1
Garlic, minced	3 cloves
Taco seasoning	1 packet
Bison, ground	1 pound
Enchilada sauce	14 ounces
Cheese, cheddar, shredded	1 cup + 1 cup
Cornmeal	1/3 cup
Flour, all-purpose	2/3 cup
Sugar, brown	1 tablespoon
Baking powder	2 teaspoons
Salt	½ teaspoon
Milk, whole	1/3 cup
Egg, lightly beaten	1
Green chiles	4 ounces

1. Preheat the oven to 350°F. 
2. Heat 1-tablespoon oil in a large cast-iron skillet over medium heat. 
3. Add the onions, and sauté until tender, about 4 to 5 minutes. 
4. Add the garlic, and cook until fragrant, about 1 minute. 
5. Stir in the taco seasoning. 
6. Add the meat, and cook until well browned, about 6 to 7 minutes. 
7. Add the enchilada sauce, and bring to a simmer; reduce slightly, 3 to 4 minutes. 
8. Remove from heat, and add 1-cup cheese in an even layer; set aside. 
9. In a large bowl, whisk together the cornmeal with the flour, sugar, baking powder, and salt. 
10. In a medium bowl, whisk the oil with the milk and egg. 
11. Stir together the milk mixture to the cornmeal mixture, and then add the green chiles. 
12. Pour the batter on top of the chili in the skillet, and spread gently to cover the meat evenly. 
13. Finish with an even layer of cheese. 
14. Bake the pie until the corn bread is bake through and the chili is bubbly, about 25 to 30 minutes. 
15. Cool 15 minutes before serving warm.

French onion soup

Butter, unsalted	3 tablespoons + 2 tablespoons
Onions, Vidalia, halved lengthwise, peeled, thinly sliced	3 pounds
Oil, vegetable	1 tablespoon
Salt, kosher	1 teaspoon
Sugar, granulated	½ teaspoon
Wine, dry wine	1 ½ cups
Beef broth, homemade or low-sodium	6 cups
Thyme	10 sprigs
Bay leaves	2
Baguette, sliced ½-inch thick, toasted	1
Garlic, cut in half lengthwise	1 clove
Sherry, preferably Manzanilla	2 teaspoons
Cheese, Gruyère, grated	4 ounces

1. In a large Dutch oven, melt 3-tablespoons butter over medium heat. 
2. Add the oil and onions; cook until softened, stirring occasionally, about 15 minutes. 
3. Add the salt, pepper, sugar; continue to cook, stirring occasionally, until the onions are deep golden brown and caramelized, reducing heat slightly if the onions seem to be browning too quickly, 35 to 45 minutes. 
4. Add the wine, and raise the heat to high; cook until almost all the liquid has evaporated, 8 to 10 minutes. 
5. Tie the thyme and bay leaves into a bundle with twine. 
6. Add the broth and herb bundle to the pot with the onions. 
7. Bring to a boil, reduce to a simmer, and cook, uncovered, until the broth is thickened, 20 to 30 minutes. 
8. Remove from heat and whisk in the remaining 2-tablespoons butter; taste and adjust seasonings. 
9. Place four ramekins on a rimmed baking sheet, add ½-teaspoon sherry to the bottom of each, and ladle the soup on top. 
10. Top each serving with two garlic rubbed toasts. 
11. Divide the cheese among the servings, covering the bread and some of the soup. 
12. Carefully transfer to the oven, and broil until the cheese is melted and bubbling, 4 to 8 minutes. 

Recipe from Epicurious.com.