In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.

In the same pot, add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.

Stir in the carrots, celery, and potato, and cook for another 5 minutes until the vegetables start to soften.

Return the browned beef to the pot. Add the diced tomatoes (with juice), beef broth, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, or until the beef is tender.

In the last 10 minutes of cooking, add the frozen peas and green beans. Stir to combine and heat through.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.