Start with the broth – Add the olive oil to a medium pot over medium-high heat. Add in the beef chunks and let them brown on all sides. Season with some salt and pepper. Add in the quartered onion and bay leaves then add in the water. Bring this to a boil then down to a simmer for an hour to hour and a half or until meat is fork tender.

If you haven’t already, use this time to prep and chop the green beans, onions, tomatoes and garlic.

Once the meat is tender, remove to a plate and set aside. Strain the broth into a heat proof bowl – reserve this to the side, it adds so much flavor to the stew. Discard the onions and bay leaves

Work on the stew – In a medium pot (if you’re using the same pot, no need to wash. It just adds more flavor) add the avocado oil along with the diced onion. Let the onion cook for a minute or two until translucent, then add in the chopped garlic. Cook for about 30 seconds, then add the tomatoes and green beans. Season everything with salt and pepper and stir to coat everything with the garlic and oil.

Add in the cooked meat along with all the spices. Give it a mix, then pour in the can of tomato sauce. Mix it up, then top off with 3-4 cups of the prepared broth. The mixture should be loose but still have some viscosity/thickness. It does thicken as it cooked down. Cover halfway and let it cook for 20 minutes or until the green beans have softened and you’re left with a luscious stew consistency. Add more broth if needed. Taste for seasonings and enjoy!