Heat the oil: In a large soup pot or Dutch oven, heat the olive oil over medium heat until shimmering. This will help the beef develop a flavorful sear.
Brown the beef: Add the beef stew meat in a single layer, being careful not to overcrowd the pan. Let it brown undisturbed for a few minutes on each side, then stir occasionally until all sides are seared and caramelized. Browning the meat first locks in its juices and enhances the soup’s rich flavor.
Sauté aromatics: Add the chopped onion and minced garlic to the pot. Sauté everything together for 3–4 minutes, or until the onion becomes translucent and fragrant, releasing its sweetness into the oil and beef.
Add vegetables and broth: Stir in the diced potatoes, frozen or fresh mixed vegetables, diced tomatoes (with their juice), and tomato paste. Pour in the beef broth, making sure all ingredients are well-submerged.
Season the soup: Sprinkle in the dried thyme, salt, and black pepper. Stir thoroughly to evenly distribute the seasonings throughout the soup.
