Heat the olive oil in a Dutch oven over medium-high heat.
Brown the ground beef, breaking it into crumbles. Drain excess fat.
Stir in onion, carrots, and celery; cook until slightly softened, 4–5 minutes.
Add garlic, tomato paste, thyme, paprika, and bay leaf; cook 1 minute until fragrant.
Sprinkle in the flour; stir well and cook 1 minute to coat the mixture.
Pour in beef broth, Worcestershire, and the diced tomatoes with juices; scrape up browned bits.
Stir in potatoes. Bring to a boil, then reduce to a gentle simmer.
Cover and cook, stirring occasionally, until potatoes are tender, about 20 minutes.
Stir in peas and corn; simmer 3–5 minutes more. Season with salt and pepper to taste.
Ladle into bowls and finish with chopped parsley.