In a large skillet over medium heat, cook the ground beef until browned, breaking it up as it cooks.

Add the diced onion and minced garlic to the beef and sauté until softened.

Transfer the beef and onion mixture to the slow cooker.

Add carrots, celery, diced potatoes, beef broth, diced tomatoes, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Stir gently to combine.

Cover and cook on low for 6–7 hours or high for 3–4 hours, until the vegetables are tender.

In the last 30 minutes of cooking, stir in frozen peas and corn.

Once heated through and tender, taste and adjust seasonings if needed.

Serve hot, garnished with chopped parsley if you like.