3 lbs. beef chuck, cut into 1" cubes
kosher salt and pepper
6 T. butter
8 carrots, peeled and cut in 1" cubes
4 celery stalks, cut in 1" cubes
3 onions, diced
4 T. flour
32 oz. beef stock
2 c. dry red wine-optional, may be substituted for more stock
1 (28 oz.) can of crushed tomatoes
small bunch of fresh thyme
4 potatoes, peeled and cut in 1" pieces
1 bag of frozen green beans
Season the beef chunks with salt and pepper. In a large heavy bottom pot, melt 2 T. butter. Add half of the beef cubes. Brown, stirring to cook all sides. The meat will create liquid at first, but as it evaporates the meat will brown nicely. Remove to a bowl.
Repeat with the second batch of beef and remove to the bowl.
Add the carrots, onion and celery to the pot. Use the remaining butter if necessary. Brown the vegetables until the onions are translucent, about 5 minutes.
Sprinkle the vegetables with the flour. Stir and cook for a few minutes until the flour is absorbed.
Add the stock, tomatoes, browned beef, thyme and wine, if using. Bring to a boil. Reduce the heat to a simmer. Cover pot partially. Cook for 50 minutes, stirring occasionally.
Add the potatoes and beans. Cover the pot completely and cook for an additional 45 minutes or until potatoes and beef are tender. Season with salt and pepper to taste.