In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the stew meat. Season the beef with salt and pepper and brown the beef in batches. Once browned, transfer the beef to a plate and set aside.
Pour the beef broth and diced tomatoes into the pot. Return the browned beef to the pot. Add the Italian seasoning, bay leaves, and season with salt and pepper. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 25 minutes.
Add the green beans to the pot and let it simmer for another 10 minutes or until the green beans are tender but still vibrant in color. Stir in the corn and let it cook for 5 more minutes or until heated through.