2 tablespoons olive oil
1 1/2 pounds beef chuck, cut into 1 1/2-inch pieces
kosher salt and black pepper
2 medium onions, cut into 1/2-inch wedges
4 cups low-sodium chicken broth
1 cup sun-dried tomatoes, halved (about 4 ounces)
8 sprigs fresh thyme, plus leaves for serving
2 15.5-ounce cans white beans, rinsed
1. 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.
2. 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.
Choose dry-packed sun-dried tomatoes for brighter, richer tomato flavor. If you have oil-packed tomatoes, use some of the flavorful oil in your favorite salad dressing.