Step 1

Heat a large pot or Dutch oven over medium-high heat. Crumble the ground chuck (2 pounds) into large chunks in the hot pan, and cook until evenly browned. Transfer cooked beef to a paper towel-lined plate. Discard all but 2 tablespoons of drippings from the pot. If you do not have that amount remaining, add vegetable oil to make up the difference.

Step 2

Add the onion (1), garlic (3 cloves), and carrots (and saute, over medium heat, until soft, about 5-6 minutes.

Step 3

Sprinkle flour (3 tablespoons) over vegetables, stirring constantly, until the flour coats the vegetables. Cook for 2-3 minutes to toast the flour. Remove skillet from heat.

Step 4

Add beef stock (3 cups), stewed tomatoes with their juices (2 (14.5-ounces) cans), tomato soup (1 (10.75 -ounce) can), Better Than Bouillon (1 heaping tablespoon), Worcestershire sauce (2 tablespoons), potatoes (3), Italian seasoning (1 teaspoon), thyme (1/4 teaspoon), bay leaf (1), salt (2 1/4 teaspoons), pepper (1 teaspoon), green beans (1 1/2 cups), pearl onions (1 cup), and browned beef; stir to blend then simmer over low heat for at least 2 hours, stirring occasionally.

Step 5

Adjust seasoning. Ladle into individual bowls and serve.