Chunky Beef And Bean Stew - cooking recipe

Ingredients

1/2 (16 oz.) pkg. dry pinto beans (1 c.)
2 Tbsp. salad oil
3/4 lb. beef for stew, cut into 1-inch chunks
1 large onion, diced
2 large carrots, cut into 1-inch chunks
2 medium sized celery stalks, cut into 1-inch chunks
1 1/2 Tbsp. salt
1/2 tsp. dried thyme leaves
1/4 tsp. pepper

Preparation

About 3 1/2 hours before serving:
rinse beans.
Heat beans in 4 cups water to boiling; cool 3 minutes.
Remove from heat; cover and let stand 1 hour.
Drain and rinse beans; set aside.
In hot oil, cook beef for stew until well browned on all sides.
In drippings over medium heat, cook onion until tender, stirring. Add meat, beans, carrots and remaining ingredients; add 3 cups water.
Heat to boiling.
Reduce heat; cover and simmer 1 1/2 hours until meat and beans are tender, stirring occasionally. Makes 4 main dish servings.