In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.

Stir in the diced potatoes, paprika, oregano, salt, and pepper. Mix well to combine all ingredients.

Pour in the beef broth, bringing the mixture to a simmer. Cover the skillet and cook for about 15-20 minutes, or until the potatoes are tender, stirring occasionally.

If using, add the frozen peas during the last 5 minutes of cooking. Stir to combine and heat through.

Once the potatoes are cooked, taste and adjust seasoning if needed. Garnish with fresh parsley before serving.