Slow-Cooker Beef Stew with Garlic, Herbs & Cannellini Beans

Ingredients

• 1 1/2 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 1/2 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
• 3/4 cup dry red wine
• 1 1/4 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

1. Combine potatoes, carrots, celery, onion, garlic, and beef in a 6-qt. or larger slow cooker. Stir together tomatoes, tomato paste, 1¾ cups broth, wine, salt, and pepper; pour over the beef mixture. If using fresh thyme and rosemary, tie the sprigs together with butcher's twine or secure in a cheesecloth bag. Add the herb bundle to the stew, gently pressing into the liquid, or sprinkle in the dried herbs.
2. Cover and cook on Low until the beef is tender, about 8 hours. Remove and discard the herb bundle, if using.
3. Whisk together cornstarch and the remaining ¼ cup broth in a small bowl; stir into the stew. Gently stir in beans; cook, uncovered and stirring occasionally, until the stew is thickened and the beans are heated through, 10 to 15 minutes.
4. Stir in spinach by the handful; cook until wilted, 1 to 2 minutes.