Step-by-Step Instructions

• In a large pot, heat olive oil over medium-high heat. Add beef stew meat and sear until browned, about 5-7 minutes.
• Reduce heat, add diced onion and minced garlic. Sauté for 2-3 minutes until onion is translucent.
• Stir in sliced carrots and diced celery, cooking for an additional 3 minutes until softened.
• Pour in beef broth and water, scraping the bottom of the pot to lift browned bits. Bring to a simmer.
• Add diced tomatoes, chopped green beans, thyme, oregano, and bay leaves. Stir to combine.
• Bring to a boil, then reduce heat and let it simmer covered for 45 minutes.
• Uncover, add diced potatoes and corn. Stir and simmer until potatoes are tender, about 15 minutes.
• Adjust seasoning with salt and pepper, then remove bay leaves before serving.
• Ladle soup into bowls and serve hot.