In a large pot over medium-high heat, add 2 tablespoons of olive oil and heat. Add the beef stew meat and brown on all sides for 5-7 minutes.

Stir in the diced onion and minced garlic. Cook for 2-3 minutes until the onion is translucent and aromatic.

Mix in the sliced carrots and diced celery, cooking for an additional 3 minutes until softened but still crunchy.

Pour in 3 cups of beef broth and 2 cups of water, scraping the pot's bottom. Bring to a gentle simmer.

Stir in the diced tomatoes, chopped green beans, dried thyme, dried oregano, and bay leaves.

Increase heat to boil, then reduce and cover. Let simmer for 45 minutes.

Add diced potatoes and corn, stirring to combine. Continue simmering until potatoes are fork-tender.

Adjust seasoning with salt and pepper. Remove bay leaves before serving.

Serve hot, paired with crusty bread if desired.