- 1½ lbs beef chuck roast or chuck shoulder, cut into 1-inch pieces
- sea salt and freshly ground pepper
- 3 Tbsp olive oil
- 1 shallot, diced
- 3 celery stalks, diced
- 1/2 pound white or button mushrooms, quartered
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 qt beef broth
- 1/2 lb green beans, trimmed and cut into 1-inch
- 6 radishes, quartered
- 1 tsp xanthan gum
- 1/4 cup chopped fresh parsley for garnish, optional
- Rub the beef pieces all over with 1-1/2 teaspoons salt and 1/2 teaspoon pepper; let sit at room temperature for 30 to 60 minutes.
- Heat the olive oil in a Dutch oven or large pot with a lid over medium heat. Working in batches, add the beef pieces to the pot in one layer so they’re not touching and sear on all sides until golden brown, 5 to 7 minutes. Remove and set aside on a plate. Repeat with all the beef.
- Keeping the pot over medium heat, add the shallots and cook, stirring often, until softened, 1 to 2 minutes. Add the celery and mushrooms and cook, stirring often, for 3 minutes. Add the garlic powder, thyme, and Worcestershire sauce and cook for 1 minute more, stirring and scraping the brown bits off the bottom of the pot with a spoon. Add the beef broth and continue scraping up the brown bits for 1 minute. Return the beef and any of its juices to the pot, and bring to a boil. Reduce to a simmer, cover, and cook for 45 minutes.
- Add the green beans and simmer for 10 minutes more with the lid slightly open. Stir in the radishes and simmer 5 minutes more.
- Gradually sprinkle in the xanthan gum, mixing until incorporated. Season to taste with salt and pepper. Garnish with the parsley and serve.