Heat a large soup pot over medium-high heat. Spray with non-stick cooking spray or a little oil if you're not using a non-stick pan.
Sprinkle beef with half of the salt and pepper then add to hot pan. Sear beef on both sides, about 1-2 minutes per side, until nicely browned. Remove from pan with a slotted spoon and set aside.
Add diced onion, carrots, celery and garlic to the pan along with the remaining salt and pepper. Sauté until veggies soften, 6-8 minutes, stirring frequently. Stir in Worcestershire, thyme, steak seasoning and potato cubes. Cook for 1-2 more minutes, stirring occasionally.
Pour beef broth and V8 into the pan along with reserved beef cubes then bring to a boil. Stir in frozen vegetables then bring back to a boil.
Cover pot with a lid then reduce heat to low and simmer for 30 minutes before serving with fresh parsley.