In a large pot, heat olive oil over medium-high heat. Add cubed beef chuck in batches, browning all sides until golden brown, about 5–6 minutes per batch.

Once the beef is browned, add diced onion and minced garlic to the pot. Stir frequently for about 3 minutes until the onions are translucent.

Pour in beef broth, then add bay leaves and thyme. Stir well and bring to a gentle simmer.

Carefully stir in chopped carrots, chopped celery, diced potatoes, trimmed green beans, and diced tomatoes. Ensure vegetables are submerged in broth.

Reduce heat to low and partially cover the pot. Let the soup simmer for 20–25 minutes until beef is fork-tender and vegetables have softened.

Remove bay leaves and thyme sprigs. Season with salt and black pepper to taste.

Ladle the warm soup into bowls and serve.