Heat 2 tablespoons olive oil in a large pot over medium heat.

Add the beef cubes in a single layer and brown on all sides, about 5–8 minutes. Don't crowd the pan — work in batches if needed.

Push the beef to one side, add the chopped onion and minced garlic, then the carrots and celery. Cook, stirring, until the vegetables soften, 4–6 minutes.

Stir in the beef broth, diced potatoes, chopped green beans, and dried thyme. Season lightly with salt and pepper (you'll adjust later).

Bring the pot to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the beef is fork-tender and flavors have melded.

Taste and adjust seasoning with salt and pepper. Serve hot.