In a large pot over medium-high heat, add the ground beef and cook until it’s no longer pink, about 5-7 minutes. Stir occasionally to break it up, allowing it to brown evenly. Once browned, drain off any excess fat and set the pot aside.

Add diced onions, celery, and carrots to the same pot over medium heat. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.

Stir in the tomato paste and allow it to cook for 1-2 minutes. Next, sprinkle in the all-purpose flour, mixing thoroughly to combine.

Pour in the beef broth while scraping the bottom of the pot. Then, add the diced potatoes, stirring to mix everything well. Allow to come to a gentle simmer.

Season your stew with salt and pepper to taste. Cover the pot and let it simmer for at least 30 minutes on low heat.

If desired, add any additional vegetables during the last 10-15 minutes of cooking.

Once the potatoes are tender, check the consistency of your stew. Adjust with cornstarch slurry or more broth as needed.

Ladle the warm stew into bowls and garnish with freshly chopped parsley or chives.