Method

1. Sear the Beef:
   • In a large pot or Dutch oven, heat the olive oil over medium-high heat.
   • Add the beef stew meat and sear until browned on all sides. Remove the beef from the pot and set aside.
2. Sauté the Vegetables:
   • In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Combine Ingredients:
   • Return the browned beef to the pot.
   • Pour in the beef broth and diced tomatoes (with their juice). Stir to combine.
   • Add the sliced carrots, celery, and potatoes. Bring the mixture to a boil.
4. Simmer the Soup:
   • Once boiling, reduce the heat to low and let the soup simmer for about 30 minutes, or until the beef and vegetables are tender.
   • Add the green beans and corn kernels, along with the dried thyme and oregano. Season with salt and pepper to taste.
   • Continue to simmer for another 10-15 minutes, until all the vegetables are cooked through.
5. Serve:
   • Taste the soup and adjust seasoning if necessary.
   • Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
   • Serve hot with crusty bread or crackers on the side.