Brown the beef: In a large Dutch oven or pot, heat the olive oil over medium-high heat. Add the beef cubes and cook until browned on all sides. Remove the beef and set aside.

Sauté vegetables: Add the onion, carrots, celery, and garlic to the pot and cook until softened, about 5 minutes.

Add seasonings: Stir in the Worcestershire sauce, thyme, salt, and pepper.

Add broth and tomatoes: Pour in the beef broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 1 hour.

Add beef and vegetables: Return the beef cubes to the pot along with the potato and parsnip. Simmer for another 1-2 hours, or until the beef is tender and the vegetables are cooked through.

Add beans: Stir in the red kidney beans and simmer for 5 minutes more to heat through.

Serve: Serve hot, accompanied by your favorite side dishes.

Tips:

For a thicker stew, add a tablespoon of cornstarch mixed with 2 tablespoons of water to the stew and simmer for 5 minutes more.

You can add other vegetables to your stew, such as mushrooms, green beans, or corn.

For a spicier stew, add a pinch of cayenne pepper or a dash of hot sauce.

Serve with a side salad or a crusty bread.

Enjoy your hearty and flavorful beef stew!