Step 1: Brown the Beef

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef stew meat to the pot and season with salt and pepper. Brown the beef on all sides for about 5–7 minutes.

Step 2: Sauté the Vegetables

1. Add the diced onion and minced garlic to the pot. Sauté for about 3–4 minutes until the onion is translucent.
2. Stir in the sliced carrots and celery, cooking for an additional 3–4 minutes.

Step 3: Add Broth and Seasonings

1. Add the beef broth and water to the pot and bring the mixture to a boil.
2. Stir in the dried thyme, dried oregano, and additional salt and pepper to taste.
3. Reduce the heat to low, cover, and let the soup simmer for about 45 minutes until the beef is tender.

Step 4: Add Spinach and Tomatoes

1. Add the chopped spinach and diced tomatoes with their juices to the pot. Cook for an additional 5–10 minutes until the spinach is wilted.
2. If desired, stir in the lemon juice for added brightness.

Step 5: Serve

1. Taste the soup and adjust the seasoning with more salt and pepper if needed.
2. Ladle the soup into bowls and serve hot. Enjoy.