1. 1. Heat olive oil in a large pot or Dutch oven over medium-high heat.

2. 2. In a bowl, season the beef for stew with salt, pepper, garlic powder, and paprika. Toss to coat.

3. 3. Add the seasoned beef to the pot and cook until browned on all sides. Remove from the pot and set aside.

4. 4. In the same pot, add the chopped onion and bell pepper. Cook until softened, about 5 minutes.

5. 5. Stir in the flour and cook for an additional minute.

6. 6. Pour in the canned chopped tomatoes with their juices and stir well to combine.

7. 7. Return the browned beef to the pot and pour in enough beef broth to cover the ingredients.

8. 8. Bring the stew to a boil, then reduce heat to low and simmer covered for 1 hour.

9. 9. After 1 hour, add the new potatoes to the stew and continue simmering for another 30 minutes or until the potatoes are tender.

10. 10. Season with additional salt and pepper if needed.

11. 11. Serve hot and enjoy!