Hi Shanna. I apologize for the delayed response. Great questions. The 8 to 10 hours in the crockpot is just for cooking the dried beans. The stew itself simmers on the stovetop, so the cooking times stay the same either way.
Canned beans work perfectly. Use three 15.5 oz cans of white beans, drained and rinsed well. Stir them in once the beef is tender and simmer for 25 minutes as written.
Cooking the beans the night before is a great time saver too. Just drain them, refrigerate and add them at the same step.
If you’d like to make the whole stew in the crockpot, brown the beef and sauté the vegetables as written, then deglaze the pan with the wine. Transfer everything to the crockpot with the tomatoes, broth and herbs. Cook on low for 7 to 8 hours or high for 4 to 5 hours, until the beef is tender. Stir in the beans for approximately the last 30 minutes and the spinach for the last 10. I hope you enjoy it!

-Could I cook the beans the night before then add to the crock pot the next day? What would crockpot cooking time be if so?

Hi George! They are also called yellow onions. They are basically the all purpose onions for cooking. I hope that helps.

Hi Andy! This recipe uses dried herbs—½ tbsp basil. If you’d like to use fresh herbs, you’ll need about three times the amount: 1 ½ tbsp fresh basil, 3 tsp fresh marjoram, and still 2 bay leaves. Just be sure to stir in the fresh basil at the end for the best flavor. Hope you enjoy the stew!

Hi Ruth! I’m so glad your family loved it, especially your husband. Winning over a non-bean lover is always a big deal! Using kale or arugula sounds like a great idea for a sturdier green. Thanks so much for trying the recipe and for the thoughtful feedback!

Sounds like a delicious swap. Thank you Lee for giving the recipe a try and taking the time to come back and comment.