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Heat 2-3 TB olive oil in a large, heavy-bottomed pot or dutch oven over medium-high.
Add the meat, ensuring not to crowd it, and sear until well-browned.
Remove the first batch of meat and add another tablespoon of oil for the second batch.
Once all meat is seared, add onions to the pot and sauté, scraping the bottom to loosen the fond.
After a few minutes, add garlic and sauté for a minute or two.
Dump the meat back in and add the grated (or pureed) tomatoes.
Stir the meat into the tomatoes and add water to cover the beef if necessary.
Bring to a boil, then cover and turn the heat down to a low simmer for 1 ½ hours, stirring every 15 minutes.
Add the potatoes, green beans, and parsley, stirring to combine.
Add water if necessary to cover the beans, and season with salt and pepper.
Turn the heat up to bring to a low boil, cover, and boil until potatoes are done and green beans are soft, about 45 minutes, stirring every 15 minutes.
Serve with bread and feta.