*_BEEF STEW WITH BEANS RECIPE_* Ingredients - 2 pounds beef stew meat (chuck or round) - 1 large onion, chopped - 3 cloves garlic, minced - 2 medium carrots, peeled and chopped - 2 medium potatoes, peeled and chopped - 1 can (14.5 oz) diced tomatoes - 1 can (15 oz) red kidney beans, drained and rinsed - 1 teaspoon dried thyme - 1/2 teaspoon dried rosemary - 1 bay leaf - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 cups beef broth Instructions 1. Heat oil in a large Dutch oven over medium-high heat. Add beef and cook until browned, about 5 minutes. Remove from pot and set aside. 2. Add more oil if needed, then add onion and garlic to the pot. Cook until the onion is translucent, about 5 minutes. 3. Add carrots and potatoes to the pot. Cook for 5 minutes, stirring occasionally. 4. Add diced tomatoes, beans, thyme, rosemary, bay leaf, salt, and pepper to the pot. Stir to combine. 5. Return the beef to the pot and pour in beef broth. Bring to a boil, then cover and transfer to the oven. 6. Braise the stew in the oven at 300°F (150°C) for 2 1/2 to 3 hours, or until the beef is tender. 7. Remove the bay leaf and serve hot, garnished with fresh herbs if desired. Tips - Use a slow cooker: Brown the beef and cook the vegetables in a skillet, then transfer everything to the slow cooker with the remaining ingredients and cook on low for 8-10 hours. - Add other vegetables: Consider adding other vegetables like peas, corn, or mushrooms to the stew. - Use different types of beans: You can use other types of beans like pinto beans, black beans, or Great Northern beans in place of the kidney beans.