Heat one tablespoon of olive oil in a big pot on medium-high heat.
Pat the beef with paper towels to remove excess moisture. Season it with salt and pepper. Place half of the beef in the pot and cook until browned, about 4 minutes, turning it halfway through.
Put on a plate. Add another half tablespoon of oil to the pot and repeat the same steps with the rest of the beef.
Put one more tablespoon of oil in the pot that is now empty. Add onions, carrots, and celery. Cook for 3 minutes, then add garlic and cook for 1 more minute.
Add broth, tomatoes, cooked beef, basil, oregano, thyme, and salt and pepper to taste. Heat until boiling, then lower the heat, cover, and let it cook gently for 30 minutes, stirring occasionally.
Put the potatoes in the pot and let them cook for 20 minutes with the lid on. If you prefer, you can also add green beans along with the potatoes if you want them to be very tender.
Add green beans to the mixture and let it cook for another 15 minutes, or until the vegetables and beef are soft.
Add corn and peas and cook until they are warm, approximately 5 minutes. Add parsley and serve while hot.
ADVERTISEMENT
