I start by heating the olive oil in a large stockpot over medium-high heat. I add the beef pieces and sear them until they turn a deep, rich brown on all sides. This step locks in so much flavor.

Once the beef is browned, I stir in the diced onion and minced garlic. I let them cook until they become fragrant and translucent, about 3–4 minutes.

I pour in the beef broth and water, scraping the bottom of the pot to lift up all the delicious brown bits. I add the bay leaves, thyme, basil, salt, and pepper.

I bring the pot to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 1 hour. This slow simmering makes the beef so tender.

After an hour, I stir in the carrots, celery, and potatoes. I let everything cook together for another 30 minutes until the vegetables start to soften.

Lastly, I add the green beans, corn, and diced tomatoes. I continue to simmer for another 20–25 minutes until all the vegetables are tender but not mushy.

I taste the soup and adjust the seasoning if needed. Then I ladle it into bowls, sprinkle with fresh parsley, and dive right in.