Building the Base: In a large pot, gather the cubed beef, chopped celeriac root, half of the red bell pepper, and the chopped pear. Pour in the water and bring it to a boil over medium heat. Once boiling, reduce the heat to low and simmer for 35-40 minutes. Keep an eye on the pot and skim off any foam that rises to the surface during simmering. This helps create a cleaner and clearer broth.

Veggie Time: After the beef has simmered for its allocated time, take out the celeriac root, red bell pepper, and pear. They've infused the broth with their flavors and can be discarded. Now, add the chopped zucchini, potatoes, and carrot to the pot along with the remaining red bell pepper.

Tomato Boost: In a separate skillet, heat up the vegetable oil over medium heat. Add the tomato paste and cook it for 2-3 minutes, stirring constantly. This deepens the tomato flavor and adds a touch of richness to the soup.

Flavor Frenzy: Once the tomato paste is cooked, transfer it along with the green peas, salt, black pepper, dried basil, and bay leaf to the pot with the simmering beef broth and vegetables. Give everything a good stir to combine.

Simmering to Perfection: Continue to simmer the soup on low heat for another 30 minutes. This allows all the flavors to meld together and develop a beautiful depth.

Final Touches: Once the simmering time is up, remove the bay leaf from the pot and taste the soup. Adjust the seasonings with additional salt or pepper if needed.

Serve and Savor: Ladle the delicious and fragrant beef and vegetable soup into bowls. Garnish each serving with a sprinkle of fresh parsley for an added touch of color and freshness. Serve hot and enjoy!