Peel the onions and slice them into rings. Place a piece of butter in the Dutch oven and set it to low sauté mode at 285°F (140°C). Add the onions and cook until golden for about 15 minutes, then add the meat. Brown the meat on all sides. The juices from the meat will add great flavor to your stew.

Add the white beans to the Dutch oven with the meat and onions. Season with salt and pepper. Add the thyme and bay leaves. Pour in enough water to cover everything halfway, using about the same amount as the can of beans if using canned. Add the potatoes, then simmer at 250°F (120°C) for 30 minutes, checking occasionally. Add more cooking time if needed. Adjust the seasoning to taste.

Enjoy!