1. In a large skillet over medium heat, cook the ground beef until browned and no longer pink. Drain excess fat if needed, then set aside.

2. In the same skillet, add olive oil, chopped onion, and garlic. Cook until the onion is translucent and fragrant, about 3-4 minutes.

3. Stir in the diced potatoes, smoked paprika, oregano, salt, and pepper. Mix well to coat the potatoes evenly with the seasonings.

4. Return the cooked ground beef to the skillet. Pour in the beef broth, then cover and let simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.

5. Remove the lid and cook uncovered for another 5 minutes to let any extra liquid evaporate and the edges crisp slightly. Garnish with fresh parsley before serving.