Prep the Beef: In a large bowl, combine flour, paprika, salt, and pepper. Toss the beef chunks in the mixture until well-coated.

Sear the Beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add the beef in batches, searing each side until browned. Remove the beef and set aside.

Sauté the Vegetables: In the same pot, add the remaining olive oil. Cook the onion, bell pepper, and celery in a skillet over medium heat until they become tender, roughly 5 minutes. Add garlic and cook for another minute until fragrant.

Add Tomato Paste: Stir in the tomato paste and cook for 2-3 minutes, allowing it to slightly caramelize and deepen in flavor.

Add the Wine: Pour the red wine into the pot, using a wooden spoon to lift any flavorful browned bits stuck to the bottom. Let it simmer for about 5 minutes until the liquid has reduced by half.

Simmer the Stew: Return the seared beef to the pot, along with the beef stock, Worcestershire sauce, Italian seasoning, and bay leaves. Bring to a boil, then reduce to a simmer. Cover and let it cook for 1.5 hours, stirring occasionally.

Add Potatoes and Carrots: After 1.5 hours, add the potatoes and carrots. Continue to simmer, covered, for another 30-40 minutes, or until the vegetables are tender and the beef is fork-tender.

Finish and Serve: Remove the bay leaves and season the stew with additional salt and pepper if needed.