Toss beef with thyme, oregano, rosemary, paprika, salt and pepper. Heat half the oil in a Dutch oven over medium-high heat. Brown half the beef; transfer to a bowl. Repeat with remaining oil and beef. Set aside.
Melt butter in Dutch oven or crock pot. Add onions; cook 7–8 minutes until onions begin to brown. Add garlic during last 2 minutes of cooking time.
Add reserved meat and accumulated juices, wine and 2 cups water. Bring to a boil. Cover Dutch oven and place in oven. Cook 2 hours, until beef is tender.
Add green beans and carrots; cook 15 minutes more, just until beans and carrots are tender.
Transfer Dutch oven to stove top over medium-high heat. Stir in thickener; cook 2 minutes more, stirring, until sauce thickens.