Braised Beef with Sun-Dried Tomatoes and White Beans

2 T. olive oil
1-1/2 lbs. beef chuck, cut into 1-1/2" pieces
Kosher salt and black pepper
2 medium onions, cut into 1/2" wedges
4 c. low-sodium chicken broth
1 c. sun-dried tomatoes, halved (about 4 oz.)
8 sprigs fresh thyme, plus leaves for serving
2 15.5-oz. cans white beans, rinsed

Heat 1 T. oil in a large pot or Dutch oven over medium-high heat. Season the beef with 3/4 t. salt and 1/4 t. pepper and cook, turning occasionally, until browned on all sides, 5-8 minutes. Transfer to a plate.

Add the onions and remaining T. oil to the drippings in the pot and cook, tossing occasionally, until beginning to soften , 5-7 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 1-1/4 hours.

Add the beans and cook just until heated through, , 3-5 minutes. Remove thyme sprigs and sprinkle with thyme leaves.

Serves 4.

From Real Simple magazine, April 2013, p. 209.