Heat 1 table spoon of olive oil in a large Dutch oven or big pot on medium-high.

Subadd beef stew meat in a uniform layer. Don’t overcrowd the pot—work in batches if needed.

Brown the beef on all sides (about 5–7 minutes), then transfer it to a plate.

This step gives your soup a deep, rich background.

In the same pan, place minced onion, and sauté 2–3 minutes until it becomes soft.

Add garlic and stir for an additional 30 seconds until fragrant.

That sizzle? That’s the good stuff.

Return the seared beef to the pot.

Add carrots, celery, potatoes, green beans, corn, diced tomatoes with juice, and tomato paste.

Pour beef broth and flavor with thyme, basil, bay leaf, and pepper and salt.

If using, add barley or a splash of Worcestershire sauce for extra depth.

Boil them all together and then lower the heat to low.

Cover and cook for 60–75 minutes, or until the beef is tender when pierced with a fork and the vegetables are cooked through.

Give it an occasional stir to keep everything happy.

Throw away the bay leaf, taste, and season if needed.

Garnish with fresh parsley if desired.

Make-Ahead Tip:

This soup tastes even better the next day! Store it in the fridge overnight and reheat gently on the stovetop for an even richer, more developed flavor.

Now that the hard part’s over, let’s talk tips and fun ways to change things up!