Step 1: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 2: Add the ground beef (or turkey) to the pot. Break it up with a wooden spoon and cook until browned, about 5-7 minutes. Drain excess fat if needed.

Step 3: Stir in the cubed potatoes and sliced carrots. Cook for 5 minutes, allowing the vegetables to absorb some of the flavors.

Step 4: Add the diced tomatoes, tomato paste (if using), beef broth, dried thyme, dried oregano, smoked paprika, and bay leaf. Stir well to combine all the ingredients.

Step 5: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 35-45 minutes, or until the potatoes and carrots are tender. Stir occasionally to prevent sticking. Season with salt and pepper to taste.

Step 6: Remove the bay leaf and give the stew a final stir. Garnish with freshly chopped parsley if desired. Serve hot and enjoy!