Heat a large, heavy-bottomed pot over medium heat. Add a splash of oil and brown the beef in batches so pieces sear instead of steam. Remove browned beef and set aside.

In the same pot, add the chopped onions and sauté until they’re translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Pour in the beef broth, scraping the pot bottom to loosen browned bits. Return the browned beef to the pot.

Add the can of diced tomatoes (undrained) and stir to combine.

Stir in the carrots, potatoes, green beans, and thyme. Taste and season with salt and pepper.

Bring the soup to a rolling boil, then reduce heat to low and cover. Simmer gently for 1–2 hours until the beef is fork-tender and the vegetables are cooked through.

Adjust seasoning before serving. If the broth is too thin, simmer uncovered 10–15 minutes to reduce; if it’s too rich, add a half cup of water or additional broth.