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Ingredients

• 1/2 cup  dry navy beans or one 15-ounce can white beans,* rinsed and drained
• 4 cups  water
• 1/4 cup  all-purpose flour
• 1/2 teaspoon  pepper
• 2 pounds  boneless beef chuck pot roast, cut into 1-inch pieces
• 3 tablespoons  olive oil
• 1 medium  onion, cut into thin wedges
• 3 cloves  garlic, minced
• 2/3 cup  dry red wine
• 1 14-ounce can  beef broth
• 1 cup  chopped tomato
• 2 teaspoons  dried thyme, crushed, or 2 tablespoons snipped fresh thyme
• 4 medium  carrots, cut into 1/2-inch slices
• 2 medium  parsnips, cut into 1/2-inch slices
•   Snipped fresh parsley (optional)

Description

Slow-cooking Intensifies The Flavor In This Beef-bean-and-vegetable Stew.

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