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 5 minutes total, then remove.

Sauté the onion, carrots, and celery in the same pot until softened, about 5 minutes. Add the garlic and cook 1 minute, stirring, until fragrant with a glossy look.

Stir in the remaining smoked paprika, cumin, and chipotle powder and cook 1 minute. Cook until the spices darken slightly and smell toasted.

Add the beef broth, fire-roasted tomatoes, Worcestershire sauce, and browned beef, then bring everything to a boil over high heat. You should see steady bubbling across the surface.

Reduce the heat and simmer for 25-30 minutes. Keep it at a gentle simmer, with small bubbles consistently breaking the surface.

Add the potatoes and simmer for 20 more minutes, until the beef and potatoes are tender. Look for potatoes that yield easily when pressed.

Season with salt and pepper to taste. Give the soup a final stir until the seasoning is fully integrated.

Garnish with fresh parsley before serving. Add it right at the end so it stays bright green.