1
Heat oil in Dutch oven over med-high heat.
2
Cook beef and onion in oil about 15 mins., stirring frequently, until beef is brown.
3
Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling, then reduce heat.
4
Cover, and simmer about 45 mins., stirring.
5
occasionally, until beef is almost tender.
6
Stir in beans, carrots, and celery. Cover and simmer about 30 mins., stirring occasionally, until vegetables are tender.
7
Remove bay leaf.
8
Sprinkle with parsley and bacon.