For Beef:

• 2 lb chuck roast, large fat deposits trimmed, divided into 1–2” pieces
• ¼ cup all purpose flour
• 1 tsp kosher salt
• 1 tsp ground pepper
• 3 tbsp olive oil

For Soup:

• 4 cloves garlic, minced
• 1 cup dry red wine
• 1 large vidalia onion, diced into 1” pieces
• 3 medium carrots, peeled and sliced into 1” wide slices on the diagonal
• 2 stalks celery, peeled and sliced into 1” wide slices on the diagonal
• 2 large potatoes, diced into 1” pieces
• 1 14.5-oz can diced tomatoes
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 1 tsp Italian seasoning
• 1 large sprig fresh thyme or 1 tsp dried thyme
• 2 bay leaves
• 1.5 cups chopped fresh green beans