Braised Beef With Sun-Dried Tomatoes and White Beans

braised-beef-tomatoes-white-beans
Photo by Sang An
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 530 calories
    • 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

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1 1/2pounds beef chuck, cut into 1 1/2-inch pieces
  3. Check kosher salt and black pepper
  4. Check 2 medium onions, cut into 1/2-inch wedges
  5. Check 4cups low-sodium chicken broth
  6. Check 1cup sun-dried tomatoes, halved (about 4 ounces)
  7. Check 8 sprigs fresh thyme, plus leaves for serving
  8. Check 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.