Ingreadient

• 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