Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.

Add the onion and celery and cook for 5–6 minutes, stirring occasionally, until softened.

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

Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain excess grease if needed.

Sprinkle the flour over the beef mixture and stir continuously for 1 minute.

Add the tomato paste and cook for another minute to deepen the flavor.

Pour in the beef broth and stir in the beef base, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper.

Add the potatoes and carrots. Bring the stew to a boil, then reduce the heat to a gentle simmer.

Cover partially and cook for 30–35 minutes, stirring occasionally, until the vegetables are tender and the broth has thickened.

Stir in the peas and corn and cook for another 5 minutes until heated through.

Remove from the heat and stir in the parsley.

Taste and adjust seasoning before serving.