Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef and cook until browned on all sides, about 8-10 minutes.
Add the onion, garlic, and peppers to the pot and sauté until softened, about 5 minutes.
Add the carrots, potatoes, pumpkin, and corn to the pot and stir to combine.
Add the beef stock, paprika, cumin, oregano, salt, and black pepper to the pot and stir to combine.
Bring the mixture to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the vegetables are cooked through.
Serve hot, garnished with fresh parsley or cilantro if desired.
Notes
Tips and Tricks
Cut the beef into small, bite-sized pieces for quicker cooking time.Use a slow cooker to make the stew for an even easier cooking process.Use a combination of fresh and frozen vegetables for convenience and variety.