Rating: 3.5 stars
38 Ratings
  • 5 star values: 13
  • 4 star values: 10
  • 3 star values: 10
  • 2 star values: 2
  • 1 star values: 3
Dawn Perry

Gallery

Credit: Sang An

Recipe Summary

hands-on:
30 mins
total:
1 hr 50 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

530 calories; fat 19g; saturated fat 5g; cholesterol 76mg; sodium 1014mg; protein 51g; carbohydrates 40g; sugars 4g; fiber 9g; iron 6mg; calcium 106mg.
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