Brown the beef (first batch):
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat.
Pat beef stew meat dry with paper towels; season generously with salt and pepper.
Add half of the beef to the pot and brown for about 4 minutes, turning halfway to achieve an even sear.
Transfer browned beef to a plate.
Brown the beef (second batch):
Add the remaining 1/2 tablespoon olive oil to the pot.
Brown the remaining beef in the same manner, about 4 minutes, then return both batches to the plate.
Sauté vegetables:
Add the remaining 1 tablespoon olive oil to the pot.
Add chopped onions, carrots, and celery. Sauté for 3 minutes until they begin to soften.
Add minced garlic and sauté for 1 more minute until fragrant.
Build the soup base and simmer (stage one):
Pour in the beef broth and add the diced tomatoes.
Return the browned beef to the pot.
Stir in dried basil, dried oregano, and dried thyme.
Season with additional salt and pepper to taste.
Bring to a boil, then reduce heat to low.
Cover and simmer for 30 minutes, stirring once or twice.
Add potatoes (and optional green beans) and continue simmering:
Add the chopped potatoes to the pot.
Cover and simmer for another 20 minutes, or until potatoes are nearly tender.
If you prefer very soft green beans, you can add them at this stage with the potatoes.
Add remaining vegetables:
Stir in green beans (if not added previously) and simmer for 15 minutes more, or until all vegetables and beef are tender.
Finish with corn, peas, and parsley; serve:
Stir in frozen corn and frozen peas, simmer about 5 minutes until heated through.
Remove from heat and stir in chopped fresh parsley just before serving.
Ladle into bowls and serve warm. Optional garnish with extra parsley or Parmesan.
Recommended serving ideas and tips:
For a richer flavor, simmer for longer (2–3 hours) on very low heat, adding broth as needed to maintain a hearty, soup-like consistency.
Pair with crusty bread, garlic butter, or a light salad for a complete, gourmet-style meal.
To boost protein and fiber, add extra vegetables like zucchini or kale, or swap in mushroom broth for a different depth of flavor.
For meal prep, refrigerate for up to 4 days or freeze for up to 3 months in airtight containers.
