1 tablespoon vegetable oil
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups beef broth
1 cup dry white wine or beef broth
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/4 teaspoon pepper
1 bay leaf
2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired
1. Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
2. Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
3. Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.
3/4 pound beef stew meat, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
3 cups beef broth
1 cup dry white wine or beef broth
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/4 teaspoon pepper
1 bay leaf
2 cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2 medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired
1. Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
2. Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
3. Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.
