1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
2. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, approximately 6-8 minutes. Season with salt, pepper, paprika, and oregano, stirring to combine.
3. Mix in the diced potatoes, ensuring they are well-coated with the beef and spices. Pour in the beef broth, bringing the mixture to a gentle simmer.
4. Cover the skillet and let it cook for about 20-25 minutes, or until the potatoes are tender and have absorbed most of the broth.
5. Remove the lid and increase the heat to high for the last 5 minutes to allow any excess liquid to evaporate and let the potatoes and beef develop a slight crispiness.
6. Garnish with freshly chopped parsley if desired, and serve hot.

Remember, patience is key here. Allowing the potatoes to cook thoroughly ensures a soft, melt-in-your-mouth texture that perfectly complements the savory beef.