Ingredients
Beef chuck roast, 2 pounds, cut into 1-inch cubes
Fresh spinach, 5 ounces, packed (baby spinach preferred; substitute kale)
Beef broth, 4 cups, low sodium preferred
Onion, 1 medium, chopped
Celery, 2 stalks, chopped
Garlic, 3 cloves, minced
Diced tomatoes, 1 can (14.5 oz), no added sugar
Optional: Bay leaves, 2
Optional: Dried thyme, 1 teaspoon
Instructions
Cube beef and chop vegetables. Season beef with salt and pepper.
Brown beef in a skillet (optional). Place in crockpot.
Add onion, garlic, celery, tomatoes, broth, and seasonings. Stir to combine.
Cook on low for 8 hours or high for 4–5 hours.
30 minutes before serving, add fresh spinach and stir thoroughly.
Adjust seasoning and serve hot.
Notes
Use beef stew meat as a substitute for chuck roast.
Store leftovers in an airtight container for up to 4 days.
For faster cooking, simmer in a large saucepan for 1.5–2 hours.
- Prep Time: 20
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 25g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg