Season beef chuck generously with kosher salt and black pepper. In a large skillet, heat extra virgin olive oil over medium-high heat and sear the beef for about 5-7 minutes until browned on all sides. Transfer to slow cooker.

In the same skillet, reduce heat to medium. Add chopped yellow onion and minced garlic. Sauté for 3-5 minutes until soft. Stir in ground turmeric, crushed red pepper flakes, lemon zest, and lemon juice.

Pour sautéed mixture over beef in slow cooker. Add low sodium beef broth and fire roasted diced tomatoes. Combine ingredients well and season with salt and pepper to taste.

Cover slow cooker and set to low for 6-8 hours. In the last hour, add white beans, baby spinach, fresh cilantro, parsley, dill, and chives.

For Instant Pot, seal the lid and cook on high pressure for 35 minutes. Quick-release pressure, add white beans and spinach, and sauté for an additional 8-10 minutes.

For oven cooking, transfer mixture to a covered braiser and cook at 325°F for 2.5 to 3 hours. In the last 15 minutes, uncover to add white beans and spinach.

Serve stew over cooked basmati rice, topped with crumbled goat cheese and fresh mint.