Step 1: Pat the beef cubes dry with paper towels and season generously with salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in batches, searing until deeply browned on all sides. Remove the beef and set aside.
Step 2: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the vegetables have softened and the onion is translucent, scraping up any browned bits from the bottom of the pot.
Step 3: Stir in the minced garlic and cook for another minute until fragrant. Add the crushed tomatoes, beef broth, Worcestershire sauce, dried thyme, and bay leaf. Bring the mixture to a gentle simmer.
Step 4: Return the browned beef to the pot. Bring the soup back to a simmer, then reduce the heat to low, cover, and let it cook for at least 1.5 to 2 hours, or until the beef is fork-tender.
Step 5: Add the diced potatoes and green beans to the pot. Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender.
Step 6: Stir in the corn and peas. Cook for an additional 5-10 minutes, just until they are heated through and tender-crisp.
Step 7: Remove the bay leaf. Taste the soup and adjust seasoning with salt and pepper as needed. A splash of apple cider vinegar can brighten the flavors.
Step 8: Ladle hot soup into bowls and garnish with fresh parsley if desired. Serve immediately and enjoy.