1. Sear the Beef

• Heat olive oil in a large pot over medium-high heat.
• Season the beef stew meat with salt and black pepper.
• Add the beef to the pot and sear on all sides until browned.
• Remove the beef from the pot and set aside.

2. Sauté the Vegetables

• In the same pot, add the chopped onions, sliced carrots, and celery.
• Cook for 5 minutes, stirring occasionally until the vegetables start to soften.
• Stir in the minced garlic and cook for 1 more minute until fragrant.

3. Combine Ingredients

• Return the seared beef to the pot.
• Add the canned diced tomatoes, Italian seasoning, and bay leaf.
• Pour in the beef broth and stir to combine.

4. Simmer the Soup

• Bring the soup to a boil over medium-high heat.
• Reduce the heat to low, cover the pot, and let it simmer for 1 hour, allowing the flavors to meld and the beef to become tender.

5. Add the Potatoes and Frozen Vegetables

• Stir in the chopped potatoes and cook for 20 minutes until they are tender.
• Add the frozen corn, peas, and green beans, cooking for another 5-10 minutes until the vegetables are heated through.

6. Finish and Serve

• Remove the bay leaf and discard it.
• Stir in fresh parsley and adjust seasoning with more salt and black pepper if needed.
• Ladle the hot soup into bowls and serve immediately.