Beef Stew with Tomatoes and Green Beans
Cut large pieces of beef stew meat into bite-sized pieces. Peel onions and cut into wedges. Heat 2 tablespoons oil in a large saucepan. Brown meat in oil over high heat while stirring. Add onions and sauté until browned. Rinse thyme, shake dry and strip the leaves from the stems. Add to the saucepan, mix to combine and pour in stock and 500 ml (approximately 2 cups) water. Bring to a boil, cover and cook for 1 hour.
Rinse green beans, trim and cut into bite-sized pieces. Bring to a boil in salted water for 8-10 minutes. Drain the beans. Rinse tomatoes and cut into eighths. Heat the remaining oil in a frying pan and sauté the tomatoes for 1-2 minutes. Add beans and tomatoes to the stew, cook briefly and season with salt and pepper.