Heat the olive oil in a large Dutch oven, then sear the beef in batches until browned on all sides, about 3-5 minutes per batch, keeping the pieces in a single layer until a deep color forms. Remove the beef to a plate.

Sauté the onion, carrots, and celery in the same Dutch oven for 5 minutes until softened, stirring occasionally so they pick up a little color.

Add the garlic and tomato paste, then cook for 2 minutes until fragrant and darkened slightly.

Return the browned beef to the pot, then add the beef broth, diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf.

Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 30 minutes so the broth turns rich and the beef starts to become tender.

Add the potatoes and cook for 15 minutes at a steady simmer, stirring once or twice, until the potatoes are beginning to soften.

Add the green beans and frozen corn for the last 8 minutes of cooking, simmering until the beans are crisp-tender and the corn is hot.

Remove the bay leaf, then season with salt and pepper to taste so the flavors round out.