Slow-Cooked Beef and Spinach Stew with Tomatoes and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 35 minutes
• Total Time: 2 hours 55 minutes

Quick Ingredients

• 2 lb (907 g) beef chuck, cut into 1 1/2-inch cubes
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes
• 3 cups (720 ml) low-sodium beef broth
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• 6 oz (170 g) baby spinach
• 1 tbsp lemon juice (optional, for brightness)

Do This

• 1. Heat oven to 325°F (163°C). Toss beef with salt, pepper, and flour.
• 2. Brown beef in olive oil in a Dutch oven (8–10 minutes total); set aside.
• 3. Sauté onion (5 minutes), then garlic (30 seconds); stir in tomato paste (1 minute).
• 4. Add tomatoes, broth, thyme, rosemary, and bay leaf; scrape up browned bits.
• 5. Return beef, cover, and bake 2 hours at 325°F (163°C) until very tender.
• 6. Simmer uncovered 10–15 minutes to thicken; remove bay leaf.
• 7. Stir in spinach to wilt (1–2 minutes). Finish with lemon juice; season to taste.

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Why You’ll Love This Recipe

• Big stew comfort, a little lighter: rich tomato-broth base with plenty of greens at the end.
• Deep flavor without fuss: seared beef, tomato paste, and herbs do most of the work.
• Great leftovers: tastes even better the next day as the flavors meld.
• Flexible: easy to adapt for slow cooker or add extra vegetables.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 6 oz (170 g) baby spinach, 1 lemon (optional)
• Dairy: None required (optional garnish: grated Parmesan or a dollop of plain yogurt)
• Pantry: olive oil, all-purpose flour, tomato paste, 1 (14.5 oz / 411 g) can diced tomatoes, low-sodium beef broth, dried thyme, dried rosemary, bay leaf, kosher salt, black pepper

Full Ingredients

Beef and seasoning

• 2 lb (907 g) beef chuck roast, trimmed of large surface fat and cut into 1 1/2-inch (4 cm) cubes
• 1 1/2 tsp kosher salt (plus more to taste at the end)
• 1/2 tsp freshly ground black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil

Aromatics and tomato base

• 1 large yellow onion, diced (about 2 cups / 300 g)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes, with juices
• 3 cups (720 ml) low-sodium beef broth

Herbs and finishing

• 1 tsp dried thyme
• 1/2 tsp dried rosemary (crush it between your fingers before adding)
• 1 bay leaf
• 6 oz (170 g) baby spinach
• 1 tbsp lemon juice (optional, but recommended to brighten the stew)

Step-by-Step Instructions

Step 1: Heat the oven and prep the beef

Position a rack in the center of the oven and preheat to 325°F (163°C).

Pat the beef dry with paper towels (this helps it brown). In a medium bowl, toss the beef with 1 1/2 tsp kosher salt, 1/2 tsp black pepper, and 2 tbsp flour until lightly coated.

Step 2: Brown the beef for deep flavor

Heat 2 tbsp olive oil in a large, heavy Dutch oven (5–7 quart) over medium-high heat until the oil shimmers.

Add the beef in a single layer (work in 2 batches if needed so it doesn’t steam). Brown well on 2–3 sides, about 8–10 minutes total. Transfer browned beef to a plate.

Step 3: Sauté onion and garlic

Reduce heat to medium. Add the diced onion and cook, stirring and scraping up browned bits, until softened and lightly golden, about 5 minutes.

Add the minced garlic and cook just until fragrant, about 30 seconds.

Step 4: Build the tomato-herb broth

Stir in 2 tbsp tomato paste and cook, stirring constantly, until it darkens slightly and sticks to the pot a bit, about 1 minute.

Add the diced tomatoes (with juices), 3 cups beef broth, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 bay leaf. Stir well, scraping the bottom so all the flavorful browned bits dissolve into the liquid.

Step 5: Slow-cook in the oven until the beef is tender

Return the beef (and any juices on the plate) to the pot. Bring the stew just to a gentle simmer on the stovetop.

Cover with a tight-fitting lid and transfer to the oven. Bake at 325°F (163°C) for 2 hours, or until the beef is very tender when pierced with a fork.

Step 6: Thicken slightly and adjust seasoning

Carefully remove the pot from the oven. Take off the lid and set the pot over medium heat on the stovetop.

Simmer uncovered for 10–15 minutes to slightly thicken and concentrate flavors. Remove and discard the bay leaf. Taste and add more salt and pepper if needed.

Step 7: Wilt the spinach and finish bright

Stir in the baby spinach in handfuls, allowing it to wilt before adding more, about 1–2 minutes total. The stew should look hearty and green-flecked, not overcooked.

If using, stir in 1 tbsp lemon juice right at the end for a fresher, lighter finish. Serve hot.

Pro Tips

• Dry beef browns better: patting the beef dry helps you get real sear flavor instead of steaming.
• Don’t rush the tomato paste: cooking it for a full minute makes the stew taste deeper and less “canned.”
• Keep spinach vibrant: add spinach only at the end so it stays bright green and fresh-tasting.
• Prefer a thicker stew? Simmer uncovered closer to 15 minutes, or mash a few beef cubes against the side of the pot and stir back in.
• Skim if you like: after cooking, skim a little fat from the surface for a slightly lighter bowl.

Variations

• Slow cooker version: Brown the beef and sauté the onion/garlic/tomato paste on the stovetop. Transfer everything (except spinach and lemon) to a slow cooker and cook on LOW for 8 hours or HIGH for 4–5 hours. Stir in spinach and lemon juice at the end.
• Extra-veg boost: Add 2 cups (240 g) chopped carrots or 2 cups (200 g) chopped mushrooms with the broth for more volume and nutrition.
• Spicy, smoky twist: Add 1/2 tsp smoked paprika and a pinch of red pepper flakes with the herbs.

Storage & Make-Ahead

Cool stew to room temperature (no longer than 2 hours), then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until simmering hot, about 8–12 minutes, adding a splash of broth or water if it thickened in the fridge.

For make-ahead, cook the stew fully without the spinach, cool, and refrigerate. Reheat, then stir in spinach to wilt right before serving so it stays green and fresh.

Freeze for up to 3 months (spinach may soften more after thawing). Thaw overnight in the refrigerator, then reheat as above.

Nutrition (per serving)

Approximate, based on 6 servings: 390 calories, 36 g protein, 18 g fat, 16 g carbohydrates, 3 g fiber, 820 mg sodium.