Instructions
Stovetop Method:
Heat olive oil in a large pot over medium-high heat. Brown beef cubes on all sides. Remove and set aside.
In the same pot, sauté onion, carrots, celery, and garlic until softened (about 5 minutes).
Stir in tomato paste and diced tomatoes. Deglaze with a splash of broth if needed.
Return beef to the pot, then add potatoes, green beans, corn, peas, beef broth, thyme, oregano, bay leaves, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 1 ½ to 2 hours, or until beef is tender and flavors meld together.
Remove bay leaves, adjust seasoning, and garnish with fresh parsley before serving.
Slow Cooker Method:
Brown beef and onions first, then add everything to the slow cooker.
Cook on Low for 7–8 hours or High for 4–5 hours.
Instant Pot Method:
Brown beef and onions using Sauté mode, then add all ingredients.
Pressure cook on High for 35 minutes, then allow a 10-minute natural release.
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