Sear the Beef: Heat the olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Season the beef cubes generously with salt and pepper. Add the beef to the pot in a single layer (work in batches if necessary) and sear until browned on all sides, about 5-7 minutes. Remove beef with a slotted spoon and set aside.

Sauté the Vegetables: Lower the heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 5 minutes until the vegetables begin to soften. Add the minced garlic and cook for 1 minute until fragrant.

Deglaze: Pour in about 1/2 cup of the beef broth. Use a wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pot.

Simmer: Return the seared beef (and any accumulated juices) to the pot. Pour in the remaining beef broth, diced tomatoes with their juices, diced potatoes, dried thyme, and the bay leaf. Stir to combine.

Cook: Bring the soup to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer gently for 45 to 60 minutes, or until the beef is very tender.

Add Final Veggies: Stir in the green beans and corn. Continue to simmer, uncovered, for an additional 10-15 minutes until the vegetables are tender.

Serve: Remove and discard the bay leaf. Taste the soup and adjust the seasoning with additional salt and pepper if needed. Ladle into warm bowls, garnish with fresh chopped parsley, and serve with crusty bread.