Instructions

1. Cut and season the beef stew meat. Cut 1 1/2 pounds beef stew meat into 1/2-inch pieces. Pat dry with paper towels and season with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
2. Prepare the vegetables. Dice the following (no larger than 1/2-inch), keeping them separate: 1 pound red potatoes, 1 medium yellow onion (about 1 cup), 2 peeled medium carrots (about 1 cup), and 2 celery stalks (about 1/2 cup). Finely chop 4 garlic cloves. Trim and cut 1 cup green beans into 1-inch pieces.
3. Brown the meat. Heat 1 tablespoon of the olive oil in a Dutch oven or large stockpot over medium-high heat until shimmering. Add half of the beef in a single layer, and cook until browned but not cooked through, about 2 minutes per side. Transfer to a plate. Repeat with browning the remaining beef, then transfer to the plate.
4. Sauté the mirepoix. Heat the remaining 1 tablespoon olive oil in the same pot over medium-high heat until shimmering. Add the onion and sauté until softened, scraping up any browned bits from the bottom of the pot, about 3 minutes. Add the remaining 2 teaspoons kosher salt, carrots, celery, and garlic, and cook until the carrots are brightened in color, 3 to 5 minutes.
5. Add the potatoes, tomatoes, and broth. Add the potatoes, 6 cups beef broth, 1 (28-ounce) can diced tomatoes with their juices, 1 tablespoon Italian seasoning, and the beef with any accumulated juices on the plate. Stir to combine and bring to a boil.
6. Simmer for 20 to 30 minutes. Reduce the heat to medium-low and simmer uncovered until the potatoes are tender, 20 to 30 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves.
7. Cook the green beans and peas. Add the green beans and 1 package frozen peas (about 2 cups) to the soup. Cook until the beans are tender, about 5 minutes. Taste and season with kosher salt as needed.
8. Serve the soup. Ladle the soup into bowls, top with parsley, and serve with crusty bread if desired.