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

Tossing all the ingredients into a slow cooker makes this Italian-inspired beef stew virtually a hands-off meal. The long simmer time is the secret to the beef's fork-tender texture and rich-tasting tomato-based gravy.

Beef Stew with Garlic, Herbs & Cannellini Beans
Photo: Jacob Fox
Active Time:
30 mins
Slow Cook Time:
8 hrs
Total Time:
8 hrs 45 mins
Nutrition Profile:


  • 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


  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.


6-qt. or larger slow cooker; butcher's twine or cheesecloth

To make ahead

Trim beef and cut into cubes. Chop carrots, celery, garlic, and onion up to 1 day ahead. Refrigerate stew for up to 4 days or freeze for up to 4 months.

Nutrition Facts (per serving)

366 Calories
6g Fat
37g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size about 1½ cups
Calories 366
% Daily Value *
Total Carbohydrate 37g 13%
Dietary Fiber 7g 25%
Total Sugars 10g
Protein 35g 70%
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 84mg 28%
Sodium 710mg 31%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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