In a large, sturdy pot or Dutch oven, heat a generous drizzle of olive oil over medium heat. Add the ground beef or stew meat, breaking it into pieces if using ground beef, and cook until browned and caramelized. Once done, remove the meat and set aside, leaving any rendered fat in the pot.

To the same pot, add the diced onion, carrot, celery, and minced garlic. Sauté the mixture for 5–7 minutes, stirring occasionally, until the vegetables soften and release a fragrant aroma.

Return the browned meat to the pot. Stir in the Brussels sprouts, green beans, diced tomatoes, and beef broth. Sprinkle in the dried thyme, oregano, paprika, salt, and pepper. Mix thoroughly, ensuring all the ingredients are evenly distributed.

Cover the pot with a lid and bring the stew to a gentle boil over medium heat. Lower the heat to a simmer and allow it to cook for 30–40 minutes. Stir the stew occasionally to prevent sticking and to ensure the flavors meld beautifully. The vegetables should become tender, and the stew should have a rich, aromatic flavor.

Taste the stew and adjust the seasoning if necessary. Ladle it into bowls and garnish with freshly chopped parsley and a sprinkling of grated Parmesan cheese, if desired. Serve warm for a comforting and hearty meal.