1. Brown the Beef:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.
2. Sauté the Vegetables:
In the same pot, add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Add Carrots, Celery, and Potatoes:
Stir in the sliced carrots, celery, and diced potatoes. Cook for about 5 minutes, stirring occasionally.
4. Add Broth and Beef:
Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (with their juices). Stir to combine.
5. Add Seasonings:
Add the dried thyme, dried basil, and bay leaf. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to a simmer.
6. Simmer the Soup:
Cover the pot and let the soup cook for about 45-60 minutes, or until the beef and vegetables are tender.
7. Add Green Beans, Corn, and Peas:
Stir in the green beans, corn, and peas. Continue to simmer the soup for an additional 10-15 minutes, until the vegetables are tender.
8. Serve:
Remove the bay leaf from the soup. Ladle the hot soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread for a complete meal.
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