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1
If using dry beans, rinse beans.
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2
In a large saucepan combine drained beans and the 4 cups water.
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3
Bring to boiling; reduce heat.
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4
Simmer, uncovered, for 2 minutes.
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5
Remove from heat.
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6
Cover and let stand for 1 hour.
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7
(Or, place beans in water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
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8
Place flour and pepper in a plastic bag.
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9
Add beef pieces, a few at a time, shaking to coat.
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10
In a 4- or 6-quart Dutch oven brown half of the beef in 1 tablespoon of the hot oil; remove beef.
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11
Add remaining oil, remaining beef, onion, and garlic to Dutch oven.
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12
Cook until beef is brown and onion is tender.
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13
Drain fat, if necessary.
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14
Stir in wine, scraping until the brown bits are dissolved.
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15
Return all beef to Dutch oven.
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16
Stir in beans, soup stock or broth, tomato, and dried thyme (if using).
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17
Bring to boiling; reduce heat.
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18
Simmer, covered, for 1-1/2 hours.
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19
Add carrots and parsnips.
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20
Return to boiling; reduce heat.
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21
Simmer, covered, for 25 to 30 minutes more or until beef and vegetables are tender.
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22
Stir in fresh thyme (if using).
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23
If desired, garnish with parsley.
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24
*Note:If using canned beans, decrease soup stock or broth to 1 cup.
