1. Prepare the Beef

Start by cutting the beef stew meat or chuck roast into bite-sized cubes. If you want a leaner cut of meat, you can choose sirloin or round. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes to the pot in batches, ensuring not to overcrowd them, which helps the beef brown evenly.

Brown the beef for about 4-5 minutes on all sides until the meat is nicely caramelized. Once browned, remove the beef from the pot and set it aside. This step helps develop a deep, savory flavor that will infuse the broth later.

2. Sauté the Vegetables

In the same pot, add the remaining tablespoon of olive oil. Heat the oil over medium heat, and then add the chopped onion. Sauté the onion for 3-4 minutes, or until it becomes soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.

This combination of onion and garlic creates the base of the soup and adds a rich aroma to the dish. If desired, you can also add a pinch of red pepper flakes at this stage for a subtle kick of heat.

3. Add the Broth and Seasonings

Once the onions and garlic have softened, add the beef broth and water to the pot, stirring to combine. Stir in the tomato paste, which adds a rich, deep flavor to the broth. Season with dried thyme, dried oregano, salt, and pepper to taste. The thyme and oregano will infuse the soup with an aromatic, earthy flavor, while the salt and pepper enhance the savory notes.

If you want a little more depth to the broth, you can add a tablespoon of Worcestershire sauce at this stage, which will add a savory umami boost.

4. Simmer the Soup

Bring the soup to a boil, then reduce the heat to low. Add the bay leaf and return the browned beef to the pot. Cover the pot and let the soup simmer for 45 minutes to an hour, stirring occasionally. This allows the beef to become tender and allows the flavors to meld together.

If the soup begins to reduce too much during the simmering process, you can add a little more water or broth to maintain the right consistency. The long simmering time helps break down the beef, making it tender and juicy, while the broth becomes rich and flavorful.

5. Add the Vegetables

After the beef has cooked and become tender, it’s time to add the vegetables. Start with the carrots, celery, and potatoes, as they take the longest to cook. Stir them into the soup and continue to simmer for about 15-20 minutes, or until the vegetables are just tender.

Next, add the green beans, corn, and zucchini to the soup. Stir well and continue to simmer for another 10-15 minutes until the vegetables are cooked through and tender but still hold their shape. The corn adds a touch of sweetness, while the zucchini and green beans contribute vibrant color and texture to the soup.

6. Taste and Adjust Seasonings

Once the vegetables are cooked, taste the soup and adjust the seasonings as needed. Add more salt, pepper, or dried herbs if you prefer a more intense flavor. You can also add a squeeze of lemon juice for a bit of brightness or a drizzle of extra Worcestershire sauce if you like a deeper umami flavor.

7. Serve and Garnish

Once everything is cooked and the soup is seasoned to your liking, ladle the soup into bowls. Garnish with freshly chopped parsley for a burst of color and freshness. Serve with a slice of crusty bread or crackers for a complete meal.