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

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.

	this recipe	typical
liquid	42%	71%
fat	0%	3%
aromatics	22%	23%
salt	0%	0%
thickener	0%	1%
vegetables and beans	102%	91%
collagen idx	0.8	0.8
marbling idx	0.7	0.5

Where it stands out

• #1 of 148 for gravy quality

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

680 g	1.5 pounds small red potatoes, cut into quarters (4 1/2 cups)
183 g	3 medium carrots, cut diagonally into 1-inch pieces (2 1/4 cups)
120 g	3 celery stalks, cut diagonally into 1-inch pieces (1 1/4 cups)
160 g	1 cup chopped onion
18 g	6 cloves garlic, minced
1134 g	2.5 pounds beef chuck roast, trimmed and cut into 2-inch chunks
425 g	1 15-ounce can diced tomatoes with basil and oregano
170 g	1 (6 ounce) can tomato paste
480 g	2 cups low-sodium beef broth, divided
177 g	0.75 cup dry red wine
8 g	1.25 teaspoons salt
2 g	1 teaspoon ground pepper
16 g	16 fresh thyme sprigs or 1 tsp. dried
12 g	12 fresh rosemary sprigs or 1 tsp. dried
5 g	2 teaspoons cornstarch
425 g	1 (15 ounce) can cannellini beans, rinsed
180 g	6 cups baby spinach

Method: 4 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this as written however I used shallots instead of onion. The stew was very bland. I tried to doctor it up, but it was just terrible. I threw it away.” — a cook, 1★

“Yummy , made as written except added some rutabaga and omitted the spinach. Hubby didn’t want spinach. Great meal for this cold rainy night.” — a cook, 5★