2 pounds beef stew meat
1 tablespoon olive oil
salt and pepper to taste
1/2 cup onion chopped
3 carrots peeled, halved and sliced
2 stalks celery sliced
2 teaspoons minced garlic
28 ounce can diced tomatoes do not drain
1 1/2 teaspoons Italian seasoning
1 bay leaf
7 cups beef broth
2 cups Russet potato peeled and cut into 1/2 inch pieces
1/2 cup frozen corn
1/2 cup frozen peas
2 tablespoons chopped parsley
3/4 cup frozen cut green beans
Heat the olive oil in a large skillet over medium high heat. Season the stew meat with salt and pepper to taste.
Place half of the meat in the pan in a single layer. Cook for 3-4 minutes per side or until golden brown.
Repeat the process with the remaining meat. Place the meat on a plate and cover to keep warm.
Add the onion, carrot, and celery to the skillet. Cook for 4-5 minutes or until just tender. Add the garlic and cook for 30 seconds.
Place the meat back into the pot along with the tomatoes, Italian seasoning, bay leaf, and meat broth. Bring to a simmer.
Cook over low heat for 60 minutes or until meat is tender.
Add the potatoes to the pot and cook for an additional 20 minutes or until just tender.
Add the corn, peas, and green beans. Cook for 5 minutes. Season the soup to taste with salt and pepper.
Discard the bay leaf. Sprinkle with parsley and serve.