Season the beef with salt, pepper, and 1 tablespoon smoked paprika. Heat 2 tablespoons olive oil in a Dutch oven over high heat and sear the beef until deeply browned on all sides, about 8–10 minutes, with a dark mahogany crust; remove the beef.

In the same pot, sauté the onion, carrots, and celery for 5 minutes over medium-high heat until they soften and the pan starts to smell fragrant. Add the garlic and cook for 1 minute, stirring until aromatic and not browned.

Stir in the remaining smoked paprika, cumin, and chipotle powder. Cook for 1 minute, watching for the spices to darken slightly and become fragrant.

Add the beef broth, fire-roasted tomatoes, Worcestershire sauce, and browned beef to the pot. Bring to a boil, then scrape any browned bits from the bottom so the broth looks evenly colored.

Reduce the heat to a simmer and cook for 25–30 minutes. Add the potatoes and simmer for about 20 more minutes, until the beef and potatoes are tender when pierced with a fork.

Season with salt and pepper to taste. Garnish with fresh parsley and serve while hot, with a smoky, deep-brown broth and visible potato and beef chunks.