Winter Vegetables and Beef Soup

2 tablespoons olive oil
1 pound beef stew meat, cut into small cubes
3 large carrots, peeled and chunked
1/2 large onion, diced
4 garlic cloves, diced
2 small bay leaves
4 cups beef broth
1 14-ounce can diced tomatoes in juice
3 cups coarsley chopped cabbage
2 medium Yukon Gold potatoes, peeled and diced
1 cup frozen corn kernels
1 cup frozen peas

Heat 2 tablespoons oil in a large pot over medium-high heat. Sprinkle beef with salt and pepper. Add beef to pot; saute until outside is no longer pink, about 4 minutes.

Add carrots, chopped onion, chopped garlic, and bay leaves. Saute 5 minutes. 

Add the beef broth, tomatoes with juice, cabbage and potatoes. Bring to a simmer. Partially cover the pot and simmer until beef and vegetables are tender, about 50 minutes. 

Stir in corn and peas; simmer until tender, about 5 minutes. 

Thin soup with more broth if too thick. 

Season to taste with salt and pepper.