Vegetable Beef Soup


2 tablespoons olive oil
2 pounds beef stew meat
¾ teaspoon Kosher salt or to taste
½ teaspoon black pepper
1 ½ cups chopped yellow onion
3 ribs celery chopped
2 tablespoons balsamic vinegar
4 cloves garlic minced
1 teaspoon Italian seasoning
1 teaspoon dried thyme
2 tablespoons tomato paste
4 cups low sodium beef broth
15 ounces diced tomatoes
1 bay leaf
½ pound Yukon gold potatoes about 2 medium, chopped into ¾-inch pieces
3 carrots chopped into ¼-inch pieces
1 cup chopped green beans 1-inch pieces, fresh or frozen
1 cup frozen peas
chopped fresh parsley optional, for serving

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