First, heat the olive oil in a large stockpot or dutch oven to medium-high heat.
Season the stew meat with salt and pepper and add half of the meat to the pot.
Cook until brown on each side. Once browned remove the meat from the pot and sit it to the side. Repeat the process until all of the meat is browned.
Next, add the olive oil to the pan. Then add the diced onion to the pan and saute until the onion begins to brown.
Next, add the olive oil to the pan. Then add the diced onion to the pan and saute until the onion begins to brown. Then add the diced tomatoes to the pan to deglaze the pan.
To deglaze, scrap the bottom of the pan to break up the food which stuck to the bottom of the pan. This is flavor and is needed for this soup.
Then, add half of the beef broth to the pot.
Add seasoned salt, garlic salt and pepper to the pot, stir and simmer for approximately 60 minutes or until the beef is tender.
Next, add the potatoes to the pot and the remaining broth. Cover and cook for approximately 20 minutes or until tender.
Lastly, add the corn, peas, green beans and carrots to the pot and cook for an additional 15 minutes covered.
Serve and enjoy!