Season the beef chuck cubes with salt and black pepper, then heat the vegetable oil in a Dutch oven over medium-high heat and brown the beef until browned on all sides, about 8 to 10 minutes. Add the sliced smoked sausage and cook until lightly browned, about 3 to 4 minutes; transfer beef and sausage to a set-aside plate.

In the same Dutch oven, cook the diced onion over medium heat for 4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds, stirring just until fragrant; do not let it brown.

Stir in diced tomatoes, beef broth, Worcestershire sauce, and dried thyme, then add the browned beef and sausage. Cover and simmer at a gentle bubble for 1 1/4 hours, stirring once or twice so nothing sticks to the bottom.

Uncover and add cubed potatoes, sliced carrots, and chopped cabbage. Simmer at a gentle bubble for 30 minutes, stirring occasionally, until the potatoes are tender.

Stir in corn kernels and drained kidney beans, then simmer for 10 minutes more. Taste and season to your preference with additional salt and black pepper, then serve hot.