Preheat the oven to 425°F (220°C).
In a large bowl, toss the potato chunks with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried thyme. Spread the potatoes evenly on a baking sheet.
Roast the potatoes in the preheated oven for 25 minutes, stirring halfway through to ensure even cooking.
While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the cubed beef to the skillet, seasoning with 1/2 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, smoked paprika, and the remaining dried thyme. Sear the beef for 3-4 minutes on each side until browned but not fully cooked through. Remove the beef from the skillet and set aside.
In the same skillet, add the sliced onion and minced garlic. Sauté for 3-4 minutes until the onions are softened and fragrant.
Return the beef to the skillet, add the beef broth and Worcestershire sauce, and stir to combine.
Cover the skillet and reduce the heat to medium-low. Simmer for 10 minutes until the beef is cooked through and tender.
Remove the potatoes from the oven and transfer them to the skillet with the beef. Stir gently to combine and warm the potatoes.
Sprinkle the chopped fresh parsley over the dish before serving.