White Bean & Beef Stew

• 2 pounds beef chuck, fat trimmed and cubed
• 1 sweet onion, diced
• 2 cloves garlic, minced or grated
• 4 carrots, chopped
• 1/2 pound mixed baby potatoes, halved
• 3-4 jarred hot chili peppers in oil roughly, chopped 
• 2 tablespoons all-purpose flour 
• salt
• black pepper
• 2C low sodium beef broth
• 2C red wine
• 1/3C tomato paste
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 can white beans, drained
• 2 cups fresh spinach

How you'll do it:

1. Preheat the oven to 325*F.
2. In a  large oven safe dutch oven, combine the beef, onion, garlic, carrots, potatoes, chili peppers, flour, pinch of salt & pepper and mix until combined.
3. Mix in the broth, wine, tomato paste, thyme, bay leaves, and season again with salt and pepper.
4. Transfer to the oven and cook 2 1/2-3 1/2 hours or until the meat is fork tender and falling apart. 
5. Remove from oven and preheat the broiler.
6. Stir in the white beans and greens. 
7. Return to oven and cook for 5-10 minutes, stirring 2-3 times, until the beef is browned and the sauce thickened.
8. Remove from the oven & remove the thyme and bay leaves.