Heat a large skillet over medium-high heat and add olive oil. Sear the beef until browned; don’t crowd the pan. Remove and set aside.

In the same skillet, toss in onions and garlic. Sauté until fragrant and slightly translucent, about 2–3 minutes.

Add diced sweet potatoes and bell pepper. Cook, stirring occasionally, until theyStart to soften, about 5–7 minutes.

Return the beef to the pan. Stir in paprika and cumin, plus salt and pepper. Pour in broth and bring to a simmer.

Simmer 8–10 minutes, or until potatoes are tender and flavors mingle. If you want more color, crank the heat for a quick final sear.

Taste and adjust seasoning. If you like a little heat, sprinkle in chili flakes. Garnish with fresh parsley or cilantro and serve.