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Braised Beef With Sun-Dried Tomatoes and White Beans

Braised Beef With Sun-Dried Tomatoes and White Beans
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Serves 4| Hands-On Time: | Total Time:


  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.
By April, 2013

Nutritional Information

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

Quick Tip

Sun-dried tomatoes
Choose dry-packed sun-dried tomatoes for brighter, richer tomato flavor. If you have oil-packed tomatoes, use some of the flavorful oil in your favorite salad dressing.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.