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.
Notes
Variation: Swap half the potatoes with diced sweet potatoes, or use green beans instead of corn. For a thicker stew, mash a few potato cubes right in the pot. To make it spicy, add a pinch of red pepper flakes with the paprika.Serving/Storage: Serve with warm crusty bread or over rice. Refrigerate up to 4 days or freeze up to 3 months; reheat gently with a splash of broth if needed.This recipe is an original creation inspired by classic Easy Hamburger Stew Recipe flavors. All ingredient ratios and instructions are independently developed.