In a large pot, heat the olive oil over medium-high heat. Add the beef stew meat, seasoning it with salt and pepper. Sear for about 5–7 minutes until browned on all sides before removing it from the pot.

Add the chopped onion, diced carrots, and celery to the same pot. Sauté over medium heat for about 5–6 minutes until softened. Stir in the minced garlic and tomato paste, cooking for an additional 1–2 minutes.

Pour in the beef broth, scraping the pot bottom to deglaze. Add the diced tomatoes with their juice, Worcestershire sauce, bay leaf, and seared beef. Bring to a boil over high heat for 5 minutes.

Reduce the heat to low and simmer uncovered for 1 hour, stirring occasionally.

After an hour, add the chopped russet potatoes and green beans. Stir well and continue simmering for another 30 minutes until the potatoes are fork-tender.

In the final 5–10 minutes, stir in the frozen peas and corn kernels, ensuring they heat through.

Carefully remove the bay leaf. Adjust seasoning with salt, pepper, and optional red pepper flakes. Serve hot, ideally with crusty bread.