INGREDIENTS
1/2 lb
potatoes
2 1/4 cups
carrots
1 1/4 cups
celery stalks
1 cup
onion
6 cloves
garlic
1/2 lb
beef chuck roast
15 oz
canned tomatoes
6 oz
tomato paste
2 cups
beef broth
3/4 cup
wine
1/4 tsp
salt
1 tsp
ground pepper
16
thyme sprigs
12
rosemary sprigs
2 tsp
cornstarch
15 oz
cannellini beans
6 cups
baby spinach