Heat olive oil in a large pot or Dutch oven over medium heat.Add the cubed beef to the pot and brown it on all sides. Remove the beef from the pot and set it aside.
In the same pot, add the diced onion and minced garlic. Sauté for about 5 minutes, or until the onion becomes translucent.
Add the sliced carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
Return the browned beef to the pot and stir to combine with the vegetables.Pour in the diced tomatoes and beef broth. Stir well to incorporate all the ingredients.
Add the dried thyme, paprika, cumin, salt, and pepper to the pot. Stir to distribute the spices evenly.Bring the stew to a simmer and reduce the heat to low. Cover the pot and let it cook for about 1 hour, or until the beef becomes tender.
Add the green beans to the pot and continue simmering for an additional 15-20 minutes, or until the green beans are cooked to your desired tenderness.
Taste the stew and adjust the seasoning with salt and pepper, if needed.Remove the pot from the heat and let it sit for a few minutes before serving.
Ladle the Green Beans Stew with Beef into bowls and garnish with freshly chopped parsley.Serve the stew hot with rice or crusty bread for a complete and satisfying meal.