1. Heat olive oil in a large Dutch oven over medium heat. Add diced onions and sauté for 3–4 minutes until softened.

2. Stir in garlic and chopped bell peppers. Cook for 2–3 minutes until fragrant.

3. Push vegetables to the side and add beef cubes. Sear until browned on all sides, about 5–7 minutes.

4. Stir in paprika, oregano, salt, black pepper, and tomato paste. Let cook for 1–2 minutes.

5. Add Worcestershire sauce, diced tomatoes, crushed tomatoes, and beef broth. Stir to combine and scrape the bottom of the pot.

6. Bring to a boil, then reduce heat to low. Cover and simmer for 45–60 minutes until the beef is tender.

7. Meanwhile, cook macaroni in a separate pot until al dente. Drain and set aside.

8. Stir cooked macaroni into the stew. Simmer uncovered for 5–10 minutes to blend flavors.

9. Taste and adjust seasoning. Garnish with fresh parsley and serve warm.