INGREDIENTS
2 tbsp
Canola oil, divided
2 lb
beef stew meat, trimmed and cut into 1-inch pieces
2 cups
chopped onion
2 cups
sliced or chopped carrot
4
garlic cloves, minced or grated
2 cups
water
1 1/2 tsp
salt
1 tsp
black pepper
1 tsp
dried thyme
1/2 tsp
dried sage
4
bay leaves
32 oz
beef broth
3
(15.8) ounce cans Bush’s Cannellini Beans; drained (or Bush’s Great Northern Beans)