| 1 | tablespoon vegetable oil |
| 3/4 | pound beef stew meat, cut into 1-inch pieces |
| 1 | medium onion, chopped (1/2 cup) |
| 3 | cups Progresso® beef flavored broth (from 32-ounce carton) |
| 1 | cup dry white wine or Progresso® beef flavored broth |
| 2 | tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves |
| 1/4 | teaspoon pepper |
| 1 | bay leaf |
| 2 | cans (15 to 16 ounces) navy, lima or great northern beans, rinsed and drained |
| 4 | medium carrots, cut into 1-inch pieces |
| 2 | medium celery stalks, cut into 1-inch pieces |
| Chopped fresh parsley, if desired |
| Crumbled cooked bacon, if desired |
Serve with...
Mandarin Salad
Total Time:
20 min
| 1. | Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown. |
| 2. | Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender. |
| 3. | Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon. |
|
| Be sure to use a large Dutch oven. Using a smaller pot can cause spillovers, make the mixture heat too slowly or possibly overcook the carrots, celery or beef. |
Nutrition Information:
210 ( 65 ); 7 g ( 2 g); 25 mg; 670 mg; 27 g ( 8 g); 19 g 94 %; 2 %; 4 %; 22 % 1 ; 2 ; 2