Heat vegetable oil or bacon drippings in a large Dutch oven over medium-high heat until ripples appear, about 1 1/2 to 2 minutes.

Brown beef chuck in two batches, about 10 minutes per batch, then transfer to a bowl.

Add sliced yellow onions, celery ribs, smashed garlic cloves, and bay leaves to the Dutch oven.

Sauté, stirring often, until the vegetables are limp, about 6-8 minutes.

Return the browned beef to the pot along with any accumulated juices.

Add beef broth (or vegetable or chicken broth), canned diced tomatoes with their liquid, cold water, salt, and pepper to the pot.

Bring the mixture to a boil.

Reduce heat to low, cover, and simmer for 1 1/2 hours.

Add peeled and cubed potatoes, peeled baby carrots, and coleslaw mix to the soup.

If the liquid seems skimpy, add a little more water.

Cover and continue to simmer until the meat and vegetables are tender, about 40-45 minutes.

Remove and discard the bay leaves.

Taste the soup and adjust salt and pepper as needed.

Stir in coarsely chopped fresh parsley.

Ladle the soup into heated bowls and serve with chunks of crusty country bread.