Stew with green beans and beef

Ingredients:

• 0.9 kg beef shoulder, cut into 2.5 cm cubes
• 2 cups dry red wine
• 2 medium-sized potatoes, peeled and cut into 2.5 cm pieces
• 2 handfuls green beans (trim ends)
• 4 medium carrots, peeled, halved and cut into 2.5cm pieces
• 3 small diced onions
• 1 cup canned crushed tomatoes
• Salt and ground black pepper
• 3 tbsp (45 g) butter
• 2 tbsp. flour
• 2 cans (410 g) low-sodium beef or chicken broth
• 3 sprigs of fresh rosemary

Preparation:

1. Lightly season the beef pieces with salt and pepper. In a heavy 6-quart saucepan, melt 2 tablespoons (30 grams) of butter over medium heat. When the butter begins to brown slightly, add half the beef and increase the heat to high. The meat will release some liquid at first, but as it evaporates, the beef will begin to brown.
   
   Cook, turning the meat pieces so they brown on all sides, until evenly browned after the water has evaporated, about 5-6 minutes. If at any point the contents of the pan begin to burn, simply reduce the heat slightly. Transfer the beef to a bowl and brown the remaining meat in the same manner, using the remaining tablespoon of butter.
2. Transfer the last batch of beef to a bowl, then add the carrots and onion to the pan and increase the heat to medium-high. Sauté until the onion is translucent, about 5 minutes. Add the flour and cook until fully incorporated into the vegetables. Pour in the chicken broth, red wine, tomatoes, and stir in the rosemary. Return the beef to the pan and bring the liquid to a simmer.
   
   Reduce the heat to a gentle simmer. Cover the pan loosely with a lid and cook for 50 minutes. Stir the contents of the pan several times to ensure even cooking and prevent sticking.
3. Add the potatoes to the stew, cover the pan completely, and simmer until the meat and potatoes are tender, stirring occasionally, about 45 minutes more. Add the green beans and simmer for another 5 minutes, or until the beans are bright green but still crisp.