1. In a large bowl, combine flour, paprika, salt, and black pepper. Dredge beef chunks in the mixture, coating them evenly.
2. Heat 1 tablespoon of olive oil in a Dutch oven or large pot. Brown the beef in batches, about 5 minutes per side, and transfer to a plate. Add another tablespoon of olive oil before each batch.
3. Once all the beef is browned, add the remaining tablespoon of olive oil to the pot. Sauté onion, green bell pepper (or jalapenos), and celery for 5 minutes until softened.
4. Stir in minced garlic and tomato paste, cooking for an additional minute.
5. Pour in beef stock and Worcestershire sauce. Stir well, scraping any browned bits from the bottom of the pot.
6. Return the browned beef and any accumulated juices to the pot. Add Italian seasoning and bay leaves.
7. Bring to a boil, then cover and reduce heat to simmer for 2 hours.
8. After 2 hours, add potatoes and carrots. Continue to simmer uncovered for another hour, or until vegetables are tender and meat is fork-tender. Adjust cooking time as needed for desired tenderness.
9. Serve hot or allow to cool and refrigerate for 24 hours to deepen flavors. Reheat before serving.
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