Step 1: Pat the beef cubes dry with paper towels and season generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat olive oil in a large Dutch oven or stock pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned. Remove seared beef and set aside.
Step 2: Add diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, scraping up any browned bits from the bottom of the pot, until the vegetables are softened.
Step 3: Stir in the minced garlic and cook for another minute until fragrant. Return the seared beef to the pot.
Step 4: Pour in the beef broth. Add the diced tomatoes (undrained), tomato paste, Worcestershire sauce, bay leaves, dried thyme, and dried rosemary. Stir everything together.
Step 5: Bring the soup to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour 30 minutes to 2 hours, or until the beef is very tender.
Step 6: Add the diced potatoes and green beans to the soup. Continue to simmer, covered, for another 20-30 minutes, or until the potatoes are tender. If using, add the corn during the last 10 minutes of cooking.
Step 7: Remove the bay leaves. Taste the soup and adjust seasoning with additional salt and pepper as needed. Ladle the hearty vegetable beef soup into bowls and garnish with fresh chopped parsley before serving.