Heat olive oil in a large dutch oven, lightly salt and pepper beef cubes and place in hot oil, stir until beef cubes are brown and fluids have evaporated
Add parsley flakes, onion powder, paprika, and black pepper to the browned beef cubes, stir well
Pour 3 cups of the beef broth over seasoned beef cubes
Bring to boil and reduce heat to a simmer, simmer for 30 minutes
Add remaining beef broth and onion, celery, carrots, and potatoes
Bring to a boil and turn heat down to a simmer, cover and simmer for 50-60 minutes. Stew should be a little thick but water or additional beef broth can be added if needed.