In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of beef stew meat and brown it for 5-7 minutes until golden on all sides.

In the same pot, add the diced onion and sauté for 3-4 minutes. Stir occasionally. Then, add 3 cloves of minced garlic and sauté for another minute.

Return the browned beef to the pot and pour in 6 cups of beef broth and 2 cups of water. Then add canned diced tomatoes, 2 diced carrots, 2 diced celery stalks, 2 diced potatoes, and 1 cup of green beans.

Increase heat to boil, then reduce heat to low and cover. Let simmer gently for 45-60 minutes.

Incorporate 1 cup of corn and 1 cup of peas into the soup, stirring to combine and let heat through for another 5-10 minutes.

Carefully remove the bay leaf. Ladle the soup into bowls and garnish with fresh parsley if desired.