1-Gathering and Prepping Ingredients: First, make sure you have all the items from the ingredients list, like 1 1/2 lbs of beef stew meat and 1 3/4 cups of yellow onion. This preparation takes about 20 minutes and helps everything cook uniformly. It’s a great time to double-check measurements for items like 1 1/4 cups of carrots to avoid any surprises later.

2-Browning the Beef: Next, heat 1 Tbsp olive oil in a large pot over medium-high heat. Pat the beef dry, season it with salt and pepper, then brown half of it for about 4 minutes, turning halfway through. Transfer it to a plate and repeat with the remaining beef using another 1/2 Tbsp oil this step locks in that tender beef flavor everyone loves. Once done, set the beef aside while you move on to the vegetables.

3-Sautéing the Vegetables: Now, add the remaining 1 Tbsp olive oil to the pot and sauté the onions, carrots, and celery for 3 minutes. Follow that by adding the garlic and sauté for 1 more minute to build a rich, aromatic base. This part really brings out the hearty vegetables in your vegetable beef soup.

4-Combining and Simmering: Pour in 8 cups of low-sodium beef broth, 2 (14 oz.) cans of tomatoes, the browned beef, and seasonings like 1 1/2 tsp dried basil, 1 tsp dried oregano, and 1/2 tsp dried thyme. Bring everything to a boil, then reduce the heat to low, cover, and simmer for 30 minutes, stirring occasionally. After that, add the 1 lb of chopped potatoes and simmer covered for another 20 minutes; if you want softer green beans, toss in the 1 1/2 cups at this point.

5-Finishing Touches: Stir in the green beans and simmer for 15 more minutes until all the vegetables and beef are tender. Finally, add 1 1/2 cups frozen corn and 1 cup frozen peas, simmering for about 5 minutes until heated through. Stir in 1/3 cup fresh parsley just before serving for a fresh burst of flavor. For dietary adaptations, you can substitute beef with alternatives like lentils throughout the process.