In a large pot, heat 2 tablespoons of vegetable oil over medium heat for about 1-2 minutes until shimmering.

Add 1 cup of diced onion to the hot oil and sauté for about 5 minutes until the onions become translucent and fragrant.

Stir in 1 cup of diced potatoes and cook for an additional 3-4 minutes.

Mix in 3 cups of cooked shredded meat, 2 cups of diced tomatoes, 1 cup of chopped corn, and 1 tablespoon of Worcestershire sauce. Season with 1 teaspoon each of salt, black pepper, and paprika.

Pour in enough water or broth to cover the mixture—approximately 4 cups.

Bring it to a gentle simmer over medium-high heat for about 10 minutes.

Lower the heat to maintain a gentle simmer and cover the pot, allowing the stew to cook for at least 1.5 hours.

Before serving, taste the stew and adjust the seasoning as needed.