Coat beef cubes with flour, shaking off excess.

In a large nonstick pot, heat oil over medium-high heat.

Add beef and sauté until brown on all sides. Remove and place on a plate.

Add onions and mushrooms to pot and sauté for 6 minutes until softened.

Add garlic and sauté, stirring for 1 minute until fragrant.

Pour off any excess fat from the pot.

Return beef to the pot.

Stir in tomato paste and beef broth.

Add enough water to cover the beef and vegetables.

Bring to a boil, then reduce heat to low.

Simmer until beef is tender, about 1 hour and 30 minutes. Skim off any foam that forms on the surface.

Add carrots, potatoes, and green beans to the pot.

Cover partially and simmer for 15 minutes, or until vegetables are tender.