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Preheat oven to 325 degrees F.
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Add beef chunks to a large glass baking dish, preferably around 9x13-inches. Season the beef with salt, pepper, and corn starch. Toss to evenly coat.
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Add the potatoes, carrots, celery, and onions to the dish. Arrange in one even layer as best you can.
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Pour in the canned tomatoes, tomato sauce, and beef stock. Only use enough beef stock to cover the beef and vegetables.
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Cover the dish with foil and bake in the oven for three hours.
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After three hours, remove the dish from the oven, remove the foil, and add the green beans. Place the dish back in the oven for another thirty minutes.
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Let the stew cool for ten minutes at least before serving. Dish will last up to four days in an airtight container stored in the refrigerator or up to a month if frozen.