1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear beef cubes in batches until browned on all sides. Remove and set aside.
2. Add onion and garlic to the same pot. Sauté 4–5 minutes until soft.
3. Stir in carrots, celery, potatoes, green beans, and diced tomatoes. Cook 5 minutes to blend flavors.
4. Return beef to the pot. Pour in beef broth and add thyme, bay leaf, smoked paprika, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer covered for 1.5–2 hours, until beef is fork-tender and flavors are rich.
6. Remove bay leaf. Taste and adjust seasoning—add more herbs, salt, or a splash of Worcestershire for depth.
7. Serve hot, garnished with fresh parsley. Great with crusty bread or crackers!

✨ Perfect for chilly nights, meal prep, or feeding a crowd!

💡 Make it gluten-free: Ensure broth is GF.
💡 Slow cooker option: Sear beef and sauté veggies first, then transfer to slow cooker. Cook on LOW 7–8 hours.

PREP TIME & NUTRITION :
Prep Time : 20 mins , Cook Time : 1 hr 45 mins , Total Time : 2 hrs 5 mins , Servings : 6 , Calories : 290 , Net Carbs: 18g , Fats: 10g , Protein: 26g