Cut the beef stew meat into equal cubes to ensure even cooking, and chop the onion, carrots, potatoes, celery, and garlic.

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the cubed beef stew meat and brown on all sides, which should take about 5-7 minutes.

Once the meat is browned, add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.

Toss in the sliced carrots, diced potatoes, and chopped celery. Stir everything together, coating the vegetables with the delicious fat from the meat.

Slowly add the beef broth, stirring to bring all the flavors together.

Add dried thyme, rosemary, salt, and pepper to taste.

Bring the stew to a gentle boil, then reduce the heat to low. Cover and let it simmer for about 1.5 hours.

After 1.5 hours, add the trimmed green beans and continue to simmer for an additional 15-20 minutes.

Taste and adjust the seasoning if needed. Ladle the stew into bowls, garnish with fresh parsley if desired, and serve warm.