- 1 tbsp olive oil
- 1 lb chuck or bottom round beef, cut into bite-sized chunks
- 1 sweet yellow onion chopped into large pieces
- 6 cloves of garlic chopped
- 1 can diced tomatoes
- 1-2 tsp dried thyme
- Sea salt and freshly cracked pepper, to taste
- 1 bay leaf
- 6 cups of beef stock
- 3 carrots, peeled and diced
- 2 stalks of celery, diced
- 1 cup fresh green beans, cut into thirds
- 1/4 lb spaghetti noodles broken into pieces
Preheat oven to 300 degrees (you can also use stovetop or crock-pot).
Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings, and beef broth.
Cover and cook in the oven for at least 3-4 hours, checking occasionally to make sure there is enough liquid. Remove pot from oven place on stovetop over medium-low heat.
Add carrot, green beans, and celery to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 45 minutes.
Add the broken spaghetti noodles and cook for an additional 10-15 minutes. Serve and enjoy!