Beefy Bean Soup

Ingredients

• 1  bay leaf 
• 3 cups beef broth 
• 0.8 pound beef stew meat cut into 1 inch cubes
• 30 ounce navy beans rinsed drained canned
• 4  carrots cut into 1 inch pieces
• 2 stalks celery cut into 1 inch pieces
• 1 cup cooking wine dry white
• 2 tablespoons thyme leaves fresh chopped
• 0.3 teaspoon ground pepper black
• 1  onion chopped
• 1 tablespoon vegetable oil 

Equipment

• dutch oven

Directions

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.
3. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
4. Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender.
5. Remove bay leaf.
6. Sprinkle with chopped fresh parsley and crumbled cooked bacon, if desired.