Start by heating up the tablespoon of olive oil in a large sauce pan until the oil is hot but not smoking. Add the onions and sauté until translucent, 3-4 minutes.

Add the carrots and cook for another 3 – 4 minutes.

Add the canned cannellini beans with liquid, stir and cook for a minute before adding the roasted garlic.

My wife cooked the fresh spinach down in a separate pan and gave it to me to add to the stew but I think you could add the fresh spinach directly to the pot and let it cook down in the bean liquids. I’ll try that next time.

Add the leftover steak to heat through.

Taste and season with salt & pepper.

When serving, drizzle a little extra virgin olive oil over the stew for additional flavor and richness.