Slow Cooker Beef Stew with Garlic Herbs Cannellini Beans
Ingredients
- 1 ½ pounds small red potatoes, cut into quarters (4½ cups)
- 3 medium carrots, cut diagonally into 1-inch pieces (2¼ cups)
- 3 celery stalks, cut diagonally into 1-inch pieces (1¼ cups)
- 1 cup chopped onion
- 6 cloves garlic, minced
- 2 ½ pounds beef chuck roast, trimmed and cut into 2-inch chunks
- 1 15-ounce can diced tomatoes with basil and oregano
- 1 (6 ounce) can tomato paste
- 2 cups low-sodium beef broth, divided
- ¾ cup dry red wine
- 1 ¼ teaspoons salt
- 1 teaspoon ground pepper
- 16 fresh thyme sprigs or 1 tsp. dried
- 12 fresh rosemary sprigs or 1 tsp. dried
- 2 teaspoons cornstarch
- 1 (15 ounce) can cannellini beans, rinsed
- 6 cups baby spinach
Instructions
Slow-Cooker Beef Stew with Garlic, Herbs & Cannellini Beans serves 8 original recipe by EatingWell.
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