Tender beef tips, creamy white beans, and silky spinach make a comforting bowl that tastes like it cooked all day—because it did. This slow cooker recipe is the kind of weeknight win that requires very little effort for big payoff. The flavors are warm and savory, with a gentle herb finish and a touch of brightness from lemon at the end.
It’s great for busy days, cozy weekends, or anytime you want something satisfying without hovering over the stove.
Why You’ll Love This Cozy recipe
- It’s incredibly quick, ready in about 35 minutes, making it perfect for busy weeknights.
- It uses simple, everyday ingredients that won’t break the bank.
- The flavor and texture are incredibly comforting, like a warm hug in a bowl.
- Cleanup is easy, so you can spend more time enjoying your meal and less time scrubbing pots.
Table of contents
Table of Contents
What Makes This Recipe So Good:
- Hands-off cooking: A quick sear and the slow cooker does the rest. Dinner is ready when you are.
- Balanced and hearty: Protein-rich beef, fiber-filled white beans, and nutrient-packed spinach make a complete meal.
- Deep, developed flavor: Searing the beef adds rich fond, and the low, slow simmer builds a velvety sauce.
- Budget-friendly: Beef tips or stew meat become tender with time, so you don’t need expensive cuts.
- Versatile: Serve over mashed potatoes, polenta, rice, or with crusty bread. Leftovers reheat beautifully.
Slow Cooker Beef Tips with White Beans and Spinach
Ingredients
Equipment
Method
- Pat the beef dry and season generously with salt and pepper. Heat oil in a large skillet over medium-high heat.
- Sear the beef in batches, 2–3 minutes per side, until browned on two sides. Transfer the pieces to the slow cooker.
- In the same skillet, sauté the onion, carrots, and celery for 4–5 minutes until lightly softened. Stir in garlic, tomato paste, paprika, thyme, and rosemary; cook 1 minute until fragrant.
- Deglaze the pan with red wine or broth, scraping up browned bits. Simmer 1–2 minutes to reduce slightly, then add everything to the slow cooker.
- Add broth, Worcestershire sauce, bay leaf, and white beans. Taste and season with a pinch of salt and pepper. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until beef is very tender.
- For thicker sauce, stir in cornstarch slurry and cook on HIGH for 10–15 minutes until thickened.
- Stir in spinach and cover for 5 minutes until wilted. Remove the bay leaf, add lemon juice, adjust seasoning, and garnish with parsley.
Notes
Ingredients:
- 2 pounds beef tips or beef stew meat, cut into 1- to 1.5-inch pieces
- 2 tablespoons olive oil (or neutral oil)
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 ribs celery, sliced
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika (or sweet paprika)
- 1 teaspoon dried thyme (or 2 teaspoons fresh)
- 1 teaspoon dried rosemary, crushed (or 2 teaspoons fresh, chopped)
- 1 bay leaf
- 1 cup beef broth (low-sodium)
- 1/2 cup dry red wine (optional; sub more broth)
- 1 tablespoon Worcestershire sauce
- 2 cans (15 ounces each) white beans, drained and rinsed (cannellini or great northern)
- 4 cups baby spinach (about 4 ounces)
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper
- Chopped fresh parsley, for garnish (optional)
Instructions:
- Season the beef: Pat the beef dry and season generously with salt and pepper.
Dry beef browns better.
- Sear for flavor: Heat oil in a large skillet over medium-high. Sear the beef in batches until browned on two sides, 2–3 minutes per side. Don’t crowd the pan.
Transfer to the slow cooker.
- Sauté aromatics: In the same skillet, add onion, carrots, and celery. Cook 4–5 minutes until lightly softened. Stir in garlic, tomato paste, paprika, thyme, and rosemary.
Cook 1 minute until fragrant.
- Deglaze: Pour in the red wine (or a splash of broth). Scrape up browned bits. Simmer 1–2 minutes to reduce slightly.
- Load the slow cooker: Add the vegetable mixture to the slow cooker with the beef.
Stir in beef broth, Worcestershire, bay leaf, and white beans. Taste the liquid and season with a pinch of salt and pepper.
- Cook low and slow: Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the beef is very tender.
- Thicken (optional): If you want a richer, gravy-like finish, stir in the cornstarch slurry. Switch to HIGH and cook 10–15 minutes until the sauce slightly thickens.
- Add the greens: Stir in the spinach.
Cover and cook 5 minutes until wilted.
- Brighten and finish: Remove the bay leaf. Stir in lemon juice, then taste and adjust salt and pepper. Garnish with parsley and serve.
How to Store
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Freeze in portions for up to 3 months.
Thaw overnight in the fridge.
- Reheat: Warm on the stovetop over medium-low with a splash of broth or water. Avoid boiling to keep the beef tender.
Why This is Good for You
- Protein + iron: Beef provides high-quality protein and heme iron, which supports energy and muscle health.
- Fiber and minerals: White beans add fiber, potassium, and plant-based protein, which can help with satiety and heart health.
- Leafy greens: Spinach brings vitamin K, folate, and antioxidants without overpowering the dish.
- Lower sodium options: Using low-sodium broth and rinsing canned beans helps control salt intake.
Pitfalls to Watch Out For
- Skipping the sear: Browning the beef and aromatics adds deep flavor. It’s worth the extra few minutes.
- Overcrowding the pan: If the beef steams instead of sears, you’ll miss out on color and taste.
Work in batches.
- Not tasting the liquid: Season the cooking liquid before you start. It should be pleasantly savory, not bland.
- Adding spinach too early: Spinach wilts fast. Add it at the end to keep color and texture.
- Too much liquid: Slow cookers don’t evaporate much.
Measure the broth and wine so it doesn’t get soupy.
Check out a personal favorite that also came from those kitchen moments, my matcha pancake story at Cooking Inspired.
Alternatives
- Protein swaps: Use pork shoulder or boneless short ribs. For a lighter option, try boneless, skinless chicken thighs and reduce cook time slightly.
- Bean options: Navy beans or chickpeas work well. If using dried beans, cook them separately first.
- No wine: Replace with more beef broth plus 1 teaspoon balsamic or red wine vinegar for brightness.
- Herb variations: Swap thyme and rosemary for Italian seasoning or herbes de Provence.
- Vegetable add-ins: Mushrooms add umami, diced tomatoes bring acidity, and parsnips contribute sweetness.
- Grain pairings: Serve over brown rice, quinoa, polenta, or buttered egg noodles for extra comfort.
Want a flavorful iron option that isn’t cereal? Try our antioxidant-rich matcha pancakes: https://cooking-inspired.com/matcha-pancakes/
FAQ
Can I make this without searing the beef?
Yes, but you’ll lose depth.
If you’re short on time, at least sauté the onions, garlic, and tomato paste to build flavor before adding everything to the slow cooker.
How do I make it in an Instant Pot?
Use Sauté to brown the beef and aromatics, deglaze with wine or broth, then add remaining ingredients except spinach and cornstarch. Pressure cook on High for 30 minutes, natural release 10 minutes. Stir in the slurry, simmer to thicken, add spinach, and finish with lemon.
Will this recipe work with fresh beans?
Yes, but cook the beans separately until tender before adding to the slow cooker in the last hour.
Dried beans can remain firm or release starch unpredictably if cooked with acidic ingredients.
What cut of beef should I buy?
Beef tips, stew meat, or chuck cut into chunks all work. Choose well-marbled pieces; fat keeps the meat moist during the long cook.
How can I make it gluten-free?
This recipe is naturally gluten-free if your Worcestershire sauce and broth are certified gluten-free. Cornstarch is safe; avoid flour-based thickeners.
Can I add potatoes?
Yes. Add 1–2 cups of peeled, diced potatoes with the beans. Check tenderness in the last hour and adjust seasoning.
Can I make it ahead?
Absolutely.
Assemble everything except the broth and wine in the slow cooker insert the night before and refrigerate. In the morning, add liquids and start cooking.
What if my sauce is too thin?
Use the cornstarch slurry and cook on HIGH for 10–15 minutes. You can also mash a few beans into the sauce to naturally thicken it.
How do I keep the beef tender?
Cook low and slow, and avoid lifting the lid too often.
Tough pieces soften with time, so let the full cook time do its job.
Wrapping Up
Slow Cooker Beef Tips with White Beans and Spinach is comfort food made practical. It’s flavorful, nourishing, and easy to customize with what you have on hand. A little searing up front pays off in a rich, silky sauce that coats every bite.
Serve it with something starchy, stash the leftovers, and call dinner handled.
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