1. Sear the Beef

• Heat 2 tablespoons of vegetable oil in a large soup pot or Dutch oven over medium-high heat.
• Pat the beef cubes dry with paper towels (this helps them sear better). Season with salt and pepper.
• Add the beef in batches, ensuring you don’t overcrowd the pot, and sear on all sides until browned (about 2-3 minutes per side). Remove the beef and set it aside.

2. Sauté the Aromatics

• In the same pot, reduce heat to medium and add the diced onions. Sauté for 3-4 minutes until softened.
• Add the minced garlic and cook for another minute, stirring constantly to prevent burning.

3. Build the Broth Base

• Return the seared beef to the pot and pour in the beef broth and canned diced tomatoes.
• Add Worcestershire sauce, bay leaf, thyme, parsley, and paprika (if using). Stir well to combine.
• Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for 45 minutes to an hour to tenderize the beef.

4. Add the Vegetables

• After the beef has simmered, add the carrots, potatoes, and celery. Stir to combine.
• Simmer uncovered for another 20-25 minutes, or until the vegetables are tender but not mushy.

5. Add Green Beans and Peas

• Stir in the green beans and cook for 5-7 minutes.
• Add the frozen peas during the final 5 minutes of cooking to retain their vibrant color and texture.

6. Adjust the Seasoning

• Taste the soup and adjust with additional salt and pepper as needed. For more depth, add a splash of Worcestershire sauce or a pinch of paprika.

7. Serve and Garnish

• Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or rolls for a complete meal.