In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add beef chuck cubes in batches, searing them for about 4-5 minutes on each side until golden brown.

Lower the heat to medium and add a diced onion. Sauté for approximately 5 minutes, stirring frequently, until it turns translucent and sweet. Then, add minced garlic and cook for an additional minute.

Stir in 1 cup each of chopped bell peppers, sliced carrots, and diced celery, along with 2 diced potatoes. Sauté for about 5 minutes.

Pour in 1 can of crushed tomatoes, 1 can of drained kidney beans, and 4 cups of beef broth. Stir everything to ensure the ingredients are well combined.

Return the seared beef to the pot and mix in 2 teaspoons of smoked paprika, 1 teaspoon of ground cumin, and 1 teaspoon of dried oregano along with salt and pepper. Bring to a boil, then reduce to a gentle simmer.

With 10 minutes of cooking time left, stir in 1 cup of frozen corn. Adjust seasoning with salt and pepper as needed.

Ladle into bowls and sprinkle with freshly chopped parsley for garnish. Serve hot.