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1
Season the beef cubes lightly with salt and pepper.
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2
Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat.
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3
As soon as the butter starts to turn brown, add half the beef and raise the heat to high.
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4
At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown.
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5
Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off.
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6
If the pan starts to get too brown at any point, just turn down the heat a little.
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7
Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
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8
Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high.
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9
Cook until the onion starts to turn translucent, about 5 minutes.
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10
Stir in the flour until it has been worked into the veggies and you can't see it any more.
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11
Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary.
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12
Slide the beef back into the pot and bring the liquid to a boil.
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13
Turn down the heat so the liquid is just breaking a gentle simmer.
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14
Partially cover the pot and cook 50 minutes.
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15
Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
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16
Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes.
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17
Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.
