A warm and comforting beef stew with a medley of vegetables and aromatic herbs, perfect for any occasion.
Place the flour in a plastic bag and add the beef pieces. Shake the bag to coat the beef evenly.
Ensure the beef is evenly coated for a better sear and to help thicken the stew.
Heat the olive oil in a Dutch oven over medium heat. Add the beef and cook until browned on all sides.
Browning the beef adds a rich flavor to the stew.
Add the onion and garlic to the pot and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Pour in the beef broth and add the basil and thyme. Bring to a boil, then reduce the heat to low and cover. Simmer for 1 hour.
Simmering allows the flavors to meld together beautifully.
Add the potatoes, carrots, and celery to the pot. Cover and cook for another 20 minutes.
Cut the vegetables into uniform pieces for even cooking.
Stir in the green beans and cook for an additional 10 minutes.
Add the green beans towards the end to keep them crisp.
Season the stew with salt and pepper to taste. Serve hot and enjoy.
Taste the stew before serving to adjust the seasoning as needed.
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