Braised Beef With Sun-Dried Tomatoes and White Beans

Braised Beef With Sun-Dried Tomatoes and White Beans
Sang An
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preparation
30
minutes
cooking
110
minutes
Serves 4

Ingredients

2
tablespoons
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 (about 4 ounces)
8
sprigs fresh thyme, plus leaves for serving
2
15.5-ounce cans white beans, rinsed

Directions

  1. Heat 1 tablespoon of the oil in a large pot or Dutch oven over medium-high heat. Season the 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.
  2. Add the 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 the beef is tender, 1 to 1¼ hours. Add the beans and cook until heated through, 3 to 5 minutes. Remove the thyme sprigs and sprinkle with the thyme leaves.

 

Dawn Perry
April 2013

Nutritional Information

  • Per Serving
  • Calories 530
  • Fat 19 g
  • Sat Fat 5 g
  • Cholesterol 76 mg
  • Sodium 1,014 mg
  • Protein 51 g
  • Carbohydrate 40 g
  • Sugar 4 g
  • Fiber 9 g
  • Iron 6 mg
  • Calcium 106 mg
What does this mean? See Nutrition 101.

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