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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Scheibe | bacon |
| 1 Esslöffel | vegetable oil |
| 3/4 x ca. 450 g | Beef stew meat; 1-inch piece s |
| 1 mittel | Onion; chopped - 1/2 cup |
| 3 Tasse | beef broth |
| 1 Tasse | white wine dry |
| 2 Esslöffel | Fresh thyme; 2 tsp dried |
| 1/4 Teelöffel | pepper |
| 1 | Bayleaf |
| 32 x ca. 30 g | Lima beans; canned - drained |
| 4 mittel | Carrots; 1-inch pieces |
| 2 | Celery; 1-inch pieces |
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15 to 16 ounces each - navy, lima or great northern beans, rinsed and drained.
Cook bacon in Dutch oven or medium heat until crisp; remove bacon and drain on paper towels. Crumble bacon and set aside. Heat oil in same Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.
Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.
Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle bacon over each serving. Sprinkle with parsley. ___________________________________________________________
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