How to Make It
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.
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.