1-First Step: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Season the 2 pounds beef stew meat with salt and black pepper, then add half of it to the pot and brown for about 5-7 minutes until it’s nicely seared on all sides. This step locks in the flavors and juices, making the beef tender and delicious.

2-Second Step: Remove the browned beef and repeat with the remaining half, then set it aside. In the same pot, add the diced 1 large yellow onion, sliced 4 medium carrots, sliced 3 celery ribs, and minced 4 garlic cloves. Sauté this mix for 4-5 minutes, stirring occasionally, to soften the veggies and build a flavorful base for the soup.

3-Third Step: Pour in the 8 cups low-sodium beef or chicken broth, one 28-ounce can diced tomatoes, the browned beef, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and salt and black pepper to taste. Bring everything to a boil over high heat, then reduce to a simmer and cover the pot. Let it cook for 30 minutes, allowing the beef to start tenderizing.

4-Fourth Step: Add the 1.5 pounds diced red potatoes to the pot and continue simmering covered for another 20 minutes. This gives the potatoes time to absorb the flavors and become soft, adding heartiness to the soup. Keep an eye on the pot to ensure it doesn’t boil over, adjusting heat as needed.

5-Fifth Step: Stir in the 12 ounces green beans and cook for an additional 15 minutes until the vegetables and beef are fully tender. At this point, the soup should be developing a rich, cohesive taste, with the veggies adding color and nutrition. If it seems too thick, add a bit more broth to reach your desired consistency.

6-Sixth Step: Mix in the 1 cup frozen corn and 1 cup frozen peas, then heat through for about 5 minutes. This final addition brightens the soup with sweetness and texture. Finally, stir in the ¼ cup chopped fresh parsley just before serving to add a fresh, herbal note that elevates the dish.

7-Final Step: Serve the soup warm, yielding about 8 servings, each packed with approximately 344 calories and plenty of nutrients. Pair it with crusty bread for a complete meal, as suggested in the recipe notes. Total prep time is 30 minutes, with cooking taking around 1 hour 10 minutes, making it perfect for busy schedules.