1.Heat half the oil in a large heavy-based saucepan; cook steak, in batches, over high heat until browned.
2.Heat remaining oil in same pan. Stir onion and garlic over heat until onion softens. Add mushrooms and celery; continue stirring for 3 minutes. Return steak to pan with undrained tomatoes, wine and stock; bring to the boil. Reduce heat and simmer with saucepan lid on for 2 hours.
3.Add potato and carrot. Simmer with lid on for about 30 minutes or until steak is tender. Stir in thyme.
4.Meanwhile, boil or steam beans until just tender, then drain. Serve beans with stew.