One-Pot Beef with Green Beans

Ingredients

• Stewing beef, cut into bite-sized pieces 500g
• Vegetable oil 2 tbsp
• Large onion, chopped 1
• Garlic cloves, minced 3
• Medium carrots, peeled and sliced 2
• Baby potatoes, halved or quartered if large 300g
• Beef stock 500ml
• Dried thyme 1 tsp
• Salt to taste
• Black pepper to taste
• Fresh green beans, trimmed 200g
• Fresh dill, chopped (optional, for garnish) 2 tbsp

Method

1. Heat the vegetable oil in a large, deep pan or Dutch oven over medium-high heat. Brown the beef pieces on all sides in batches, then remove and set aside.
2. Add the chopped onion to the pan and sauté until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the sliced carrots and baby potatoes to the pan. Return the browned beef to the pot.
4. Pour in the beef stock, ensuring the meat and vegetables are mostly submerged. Add the dried thyme, salt, and pepper.
5. Bring the mixture to a simmer, then reduce the heat, cover, and cook gently for 45-60 minutes, or until the beef is tender and the potatoes are cooked through. Stir occasionally.
6. Add the trimmed green beans to the pot and stir. Cover and cook for a further 5-10 minutes, until the beans are tender-crisp.
7. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh dill if desired.