Pat the beef stew meat dry with paper towels. Prepare all vegetables: chop the onion, mince the garlic, slice carrots and celery, roughly chop the cabbage, and dice the potatoes.

Heat the olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat. Add the beef in batches, ensuring not to overcrowd the pot. Brown the beef on all sides for about 3-4 minutes per batch, until a nice sear is achieved. Remove the browned beef from the pot and set it aside.

Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic, sliced carrots, and sliced celery. Continue to cook for another 5 minutes, stirring occasionally, until vegetables start to soften slightly.

Return the browned beef to the pot. Add the chopped cabbage, diced potatoes, crushed tomatoes, beef broth, bay leaves, dried thyme, smoked paprika, salt, and black pepper. Stir all the ingredients well to combine. If using, add the Worcestershire sauce for a deeper flavor.

Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for at least 60-75 minutes, or until the beef is very tender and the vegetables are fully cooked through. Stir occasionally to prevent sticking and ensure even cooking.

Once cooked, carefully remove and discard the bay leaves. Taste the soup and adjust the seasoning as needed with additional salt, pepper, or a pinch of sugar if the tomatoes are too acidic. Ladle the hot Cabbage Beef Soup into bowls and garnish with fresh chopped parsley, if desired, before serving.