Beef Stew

This stew is hearty and filling, especially on a cold day.

For the stew:
1 -1.5# stew beef, cut into small pieces
2 Tbsp butter
3 Tbsp EVOO
1/4 cup flour
1/2 bag baby carrots
1 large onion, cut into a large dice
8oz sliced mushrooms
3 garlic cloves, whole or smashed
1 Tbsp tomato paste
5 yukon gold potatoes, cut into small chunks
1/2# fresh green beans, trimmed and cut into pieces
4 cups beef stock and up to 4 cups water

In a large soup pot, cook the onion and carrots in 1 tablespoon or so of the EVOO. When slightly browned, add the mushrooms and a pinch of salt; stir occassionally. When the mushrooms have browned, add the tomato paste and the garlic cloves.  Stir to incorporate the paste, about 2 minutes.  Add the beans, broth and water if needed to cover.  Bring to a boil.

Meanwhile, in a saute pan, heat 1 tablespoon of the butter and 1 tablespoon of the oil. Season the beef with salt and pepper. Add 1/2 the beef to the pan and cook until browned.  Use a slotted spoon to move the beef to the soup pot.  Add the remaining butter and oil to the pan, heat, and cook the second batch of beef.  When browned, sprinkle the flour over and stir.  If some of the flour won't mix in, add more butter or oil.  Add this entire mixture to the soup pot, making sure to scrape all the browned bits and any flour paste into the soup.  Reduce to a simmer and cook until the beef is tender, anywhere from 30min to 2hours, depending on the cut of beef.  Add the potatoes and enough water to cover. Increase heat to a slow boil and cook until potatoes are fork tender, about 20min more.  Season with salt and pepper.