Heat olive oil in a large skillet over medium-high heat.

Pat the beef dry, season generously with salt and pepper.

Sear the beef on all sides until browned (about 6–8 minutes). Remove beef and set aside.

In the same skillet, lower heat to medium. Add butter and let it melt.

Stir in the minced garlic and cook for 1 minute until fragrant. Add paprika, oregano, and chili flakes.

Add the baby potatoes to the skillet. Return the seared beef to the pan.

Pour in beef broth and Worcestershire sauce. Stir everything together and bring to a simmer.

Cover and cook on low heat for 30–45 minutes, until beef is tender and potatoes are soft but not mushy.

Add chopped parsley and adjust salt/pepper to taste.

Let the sauce thicken slightly by simmering uncovered for 5 minutes if needed.

Serve warm with rice, bread, or salad.