In a large heavy-bottomed pot, heat the canola oil over medium heat. Add the beef cubes and sear them until they develop a rich brown crust, approximately 6-8 minutes. Once browned, transfer the beef to a plate and set aside.

In the same pot, toss in the diced onion and minced garlic. Cook until the onion becomes soft and fragrant, about 4-5 minutes.

Add the seared beef back into the pot along with the chopped carrots, diced celery, zucchini, crushed tomatoes, beef stock, green beans, basil, rosemary, bay leaf, and a generous pinch of salt and pepper. Stir everything together and bring the mixture to a vigorous boil.

Once boiling, lower the heat to a gentle simmer, cover the pot, and let it cook for 1 hour, stirring occasionally to ensure nothing sticks to the bottom.

After the hour has passed, incorporate the cubed potatoes and continue to simmer for another 30 minutes, or until the beef is fork-tender and the vegetables are cooked through.

Finally, add the corn and let it simmer for an additional 5 minutes. Discard the bay leaf before serving.

Serve the stew warm, optionally garnished with a sprinkle of fresh thyme or parsley for an extra touch.