Heat a large pot over medium heat, adding a splash of olive oil. Add the beef stew meat in a single layer, browning it for about 5 minutes on all sides.

Introduce sliced leeks, diced carrots, and chopped celery to the pot. Stir occasionally for about 5 minutes.

Stir in minced garlic and dried thyme, cooking for an additional minute until fragrant.

Pour in the beef broth and water, mixing well. Bring to a gentle boil, then reduce heat to low and simmer for 1.5 to 2 hours.

Check the tenderness of the beef regularly. If too watery, remove the lid for the last 30 minutes to reduce liquid.

If desired, add red wine during the last 30 minutes. Add diced potatoes now if a heartier soup is preferred.

Stir in fresh parsley before serving. Ladle the warm soup into bowls and enjoy.