Braised Beef with Sun Dried Tomatoes & White Beans
Beef stew
Yield
4 servingsPrep
30 minCook
60 minReady
20 minIngredients
2 T olive oil
1 1/2 pounds beef chuck, cut into 1 1/2 inch pieces
Kosher salt and black pepper
2 medium onions cut into 1/2 inch wedges
4 cups low sodium chicken broth
1 cup sun dried tomatoes, halved
8 sprigs fresh thyme, plus leaves for serving
1 15.5 oz cand white beans, rinsed
Ingredients
2 T olive oil
1 1/2 pounds beef chuck, cut into 1 1/2 inch pieces
Kosher salt and black pepper
2 medium onions cut into 1/2 inch wedges
4 cups low sodium chicken broth
1 cup sun dried tomatoes, halved
8 sprigs fresh thyme, plus leaves for serving
1 15.5 oz cand white beans, rinsed
Directions
Heat 1 tablespoon of oil in large pot or Dutch oven over medium high heat. Season beef with ¾ teaspoon salt and ¼ teaspoon pepper and cook, turning occasionally, until browned on all sides, 5 to 8 minutes. Transfer to a plate. Add onions and the remaining tablespoon of oil to the drippings in the pot and cook, tossing occasionally, until beginning to soften, 5 to 7 minutes. Add the broth, sun-dried tomatoes, thyme, and beef and bring to a boil. Reduce heat to medium and simmer, covered, until beef is tender, 1 to 1¼ hours. Add beans and cook until heated through, 3 to 5 minutes. Remove thyme sprigs and sprinkle with thyme leaves.
