Instructions: Heat the oil with the butter in an 8-quart pot over medium-high heat. Add the ground beef, onions, mushrooms, and garlic and cook until the meat is brown and the onions are translucent, stirring constantly and scraping the bottom of the pot occasionally to ensure the mixture does not stick or scorch, about 12 minutes. Reduce the heat to medium. Stir in the green beans. Cover and continue cooking, stirring occasionally, until the green beans are bright green, about 8 minutes.

Add the broth, potatoes, stewed tomatoes, and tomato paste to the meat mixture and stir until the sauce is blended. Reduce the heat to medium-low. Cover and continue cooking until the beans and potatoes are tender, stirring occasionally, about 40 minutes. Stir in the seasoned salt, kosher salt, lemon pepper, and black pepper. Continue cooking, uncovered, until the sauce coats thespoon and is reduced slightly, stirring often, about 3 minutes. Add the cilantro. Transfer the mixture to a deep bowl and serve. Do-Ahead Tip: The braised green beans can be made 2 days ahead. Cool then cover and refrigerate. Rewarm in a covered sauté pan over medium heat, until heated through, stirring often and adding water by the tablespoon to loosen the sauce as needed.

Serves 6 to 8

3 tablespoons olive oil
1 tablespoon unsalted butter
8 ounces lean ground beef
2 cups chopped onions
4 ounces white mushrooms, thickly sliced (about 1 1/2 cups)
3 tablespoons minced garlic
2 pounds fresh green beans cut into 1 1/2-inch lengths
2 cups vegetable broth or water
3 medium russet potatoes, peeled and cut into 1-inch chunks
1 14 1/2-ounce can Italian-style stewed tomatoes, chopped (with juices)
1 6-ounce can tomato paste
1 1/2 teaspoons seasoned salt
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon freshly ground black pepper
1/2 bunch fresh cilantro, coarsely chopped (about 1 cup)