This started out as “Guinness Beef Stew” from Cook's Country, but I didn't have any Guinness lying around, so I doctored it.

• 1 (3 1/2-to 4-pound) Boneless Beef Chuck-Eye Roast, pulled apart at seams, trimmed, and cut into 3/4“ cubes
• salt and pepper
• 3 Tbsp Vegetable Oil
• 2 Onions, chopped fine
• 1 Tbsp Tomato Paste
• 2 Garlic Cloves, minced
• 1/4 c all purpose flour
• 3 c Beef Broth, low salt (Penzey's Beef Stock base)
• 1 1/2 Tbsp brown sugar, firmly packed
• 1 tsp Thyme (fresh or dried)
• 3 lb Potatoes, cut into 1” pieces
• 2 lb Carrots, cut into 1“ pieces
• 1 lb String Beans, cut into 1½” pieces
• 2 tsp Thyme (fresh or dried)

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
2. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.
3. Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in 2 cups broth, sugar, and 1 tsp thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer.
4. Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking.
5. Stir in potatoes and carrots, keeping beef on top when possible. Add broth as necessary to cover the vegetables. Cook for 45 minutes and add green beans, making sure to submerge them in the broth. Continue cooking until beef and vegetables are tender, about 45 minutes longer. Add 1-2 tsp thyme, season with salt/pepper to taste, and serve.

Make sure that the vegetables are pretty much covered by the liquid. If they're not, the cook time will increase by over an hour.