Brown the Beef: In a large pot, heat oil over medium-high heat. Add the stew meat and sear until browned on all sides.
Add Vegetables: Stir in onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
Build the Broth: Pour in the diced tomatoes and beef broth. Stir to combine.
Simmer the Stew: Add potatoes, green beans, corn, and lima beans. Season with salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 1–1½ hours, or until beef is fork-tender.
Serve: Ladle hot into bowls and serve with cornbread for an authentic Southern touch.
