Ingredients:

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil, divided
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups beef broth
  • 2 cups carrots, sliced
  • 2 cups zucchini, diced
  • 1 cup green beans, trimmed and cut into thirds
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Instructions:

  1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the beef chunks (in batches if necessary) and sear until browned on all sides. Remove and set aside.
  2. In the same pot, add the remaining olive oil. Sauté the onion until translucent, about 5 minutes. Stir in the garlic and cook for an additional 1 minute until fragrant.
  3. Return the seared beef to the pot. Pour in the beef broth, add the carrots, zucchini, green beans, apple cider vinegar, thyme, rosemary, salt, and pepper.
  4. Bring the stew to a boil, then reduce the heat. Cover and let simmer for about 1 hour, stirring occasionally, until the beef is tender.
  5. Taste and adjust seasoning as necessary. Serve hot.