In a large 8 QT Dutch oven, heat 1 tablespoon algae oil over med-high heat. Add half of the stew meat in one single layer and allow the meat to brown really well.
The key here is to stir to coat the meat in the oil and then leave it alone to do its thing for about 2 to 3 minutes per side. You want the meat to sear and get really browned leaving behind little brown bits on the bottom of the pot that add loads of flavor!
Once the beef has browned, remove from the pot and repeat with the second half of the beef.
Remove the second half of the beef and toss in the chopped onion, celery and carrot with the butter. As the butter melts and the juices from the veggies are released it will help lift off some of that browned goodness on the bottom of the pot.
Cook these veggies until the onions are shiny and appear translucent and tender. Add in the minced garlic and cook until fragrant.
Add the browned beef back into the pot. Give it all a good stir. Pour in the stock and the tomatoes and tomato sauce. Let it come up to a good boil then reduce the heat to a simmer. Give this first mixture a taste. Add salt and pepper to sate. (Remember you’ll be adding in other un-salted ingredients as you go and you can taste with each addition.)
Add in the bay leaves, half a bunch of thyme and let simmer for about 30 minutes.
Prepare your radishes by rinsing them thoroughly and trimming their ends and halving.
After the 30 minutes of simmering add in the radishes. Let this simmer for about 1 hour.
Prepare the rest of the veggies by washing and slicing/cutting. (Rinse the green beans if using frozen and set aside to thaw.)
After about an hour, come back and check the beef for tenderness. Is it tender? If so, add in the rest of the veggies and simmer for another 20-30 minutes until these veggies are fork-tender but not over-cooked. You do not want the veggies to completely dissolve on you.
At this point, turn off the heat, remove from heat, and serve yourself up a big bowl of yummy hearty goodness!!