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In a large pot, heat the olive oil over medium-high heat.
Add the steak pieces, seasoning well with salt and black pepper, and cook until browned on all sides, about 5-7 minutes.
Remove the steak from the pot and set aside.
In the same pot, add the chopped onion, carrots, celery, and garlic.
Cook until the vegetables are tender, about 5-7 minutes.
Add the beef broth, water, potatoes, thyme, rosemary, salt, and pepper to the pot.
Bring to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the potatoes are tender.
Return the cooked steak to the pot and stir in the heavy cream.
Simmer for an additional 10 minutes.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot.