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
2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme leaves
1/2 teaspoon pepper
2 bay leaves
2 cans (15 to 16 ounces) navy beans, rinsed and drained
4 medium carrots, cut into 1-inch pieces
2medium celery stalks, cut into 1-inch pieces
Chopped fresh parsley, if desired
Crumbled cooked bacon, if desired
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.
I hope that You will really love this Best Beef Soup recipe
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