Put olive oil in large cast iron dutch oven or heavy bottom pot. Season beef cubes with salt and pepper and place in hot oil. Brown meat on all sides.
Prepare vegetables for braising meat. 1/2 onion, 1 carrot, 1 piece celery all cut into large chunks (to removed later). Add these to meat along with the beef broth.
Cook low heat for one hour. Remove stock vegetables, discard.
Add in can of tomatoes, cutting up tomatoes first, but be sure to include the juice.
Add in bay leaves, thyme. Season with salt and pepper.
Cook for 30 minutes on low.
Prepare vegetables for soup.
Cut carrots into bite sized pieces.
Cut cabbage into two inch pieces.
Peel turnip and dice.
Peel onion and dice.
Trim green beans and slice in half.
Remove ribs from kale and cut into bite size pieces.
Add in turnips, carrots, celery. Cook for twenty minutes.
Add in cabbage, kale. Cook for thirty more minutes.