Sear the Beef: Pat the beef cubes dry with paper towels. Season them generously with salt and black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches. Do not crowd the pan. Brown the meat on all sides until a deep crust forms. Remove the beef and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. In the same pot, add the diced onions, carrots, and celery. Cook the vegetables for about 5 to 7 minutes until the onions become translucent.

Add the Garlic and Herbs: Stir in the minced garlic, dried thyme, and dried oregano. Cook for just one minute until you smell the fragrance.

Deglaze and Simmer: Pour in one cup of the beef broth. Use your spoon to continue scraping the bottom of the pot. Return the browned beef and any accumulated juices to the pot. Add the remaining beef broth, the canned diced tomatoes (with their juice), and the bay leaves.

Incorporate the Potatoes: Bring the mixture to a gentle boil. Once it boils, reduce the heat to low. Cover the pot with a lid. Let the soup simmer for about 45 minutes.

Add the Remaining Vegetables: After 45 minutes, stir in the cubed potatoes and green beans. Continue to simmer for another 20 to 30 minutes.

The Final Touch: Stir in the frozen peas. They only need about 2 to 3 minutes to warm through. Taste your soup and adjust seasoning if necessary. Remove the bay leaves before serving.