Sear the Beef

Pat the beef cubes dry with paper towels and season lightly with salt and pepper.

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.

Add the beef in batches and brown on all sides, about 2–3 minutes per batch.

Remove the seared beef and set aside.

Sauté the Aromatics

Reduce the heat to medium and add the remaining tablespoon of olive oil.

Add the chopped onion and cook until softened, about 3 minutes.

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Build the Broth

Stir in the tomato paste, paprika, thyme, and oregano, mixing well to coat the onion and garlic.

Add the browned beef back to the pot, then pour in the beef broth and Worcestershire sauce.

Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1½ hours, or until the beef becomes tender.

Add the Vegetables

Once the beef is tender, stir in the carrots, potatoes, celery, and green beans.

Cover and cook for 25–30 minutes, or until the vegetables are soft.

Thicken the Stew

In a small bowl, whisk the flour with ¼ cup of cold water to make a slurry.

Gradually stir this mixture into the stew and simmer uncovered for about 5–10 minutes, until slightly thickened.

Add the Finishing Touches

Add the mushrooms and peas and cook for another 5 minutes, just until they are heated through.

Taste and adjust seasoning with extra salt and pepper if needed.

Serve

Ladle the stew into warm bowls, sprinkle with chopped parsley, and serve hot with crusty bread or rice.