Step 1

Heat a large pot over medium-high heat. Add 1 tbsp olive oil and cubed beef. Sprinkle salt & pepper over the beef.

Step 2

Cook beef in 2 batches until browned, for 2 minutes on one side, then flip it and cook for 2 more minutes on the other side. Do it in 2 batches without overcrowding; don’t let the beef steam.

Step 3

Reduce heat to medium and add chopped onion, minced garlic, and Italian seasoning. Cook for 1 more minute, stirring once or twice.

Step 4

Stir in tomato paste until well combined and cook for 2 minutes.

Step 5

Add broth, stirring everything well so that the tomato paste blends with the broth. Bring to a boil, then immediately reduce to a simmer, and cook covered for 30 minutes until the beef is tender.

Step 6

Add potatoes, carrots, and chopped bell pepper, and simmer for 20 more minutes.

Step 7

Add green peas and simmer the soup for 10 more minutes.

Step 8

Season with salt and freshly ground black pepper. Optional garnishes include chopped fresh parsley, snipped thyme, or chopped green onions.