Peel and dice potatoes, carrots, and parsnips into small, uniform pieces. Chop the onion and mince the garlic.

Heat vegetable oil in a large oven-safe skillet or cast iron pan over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.

Add diced potatoes, carrots, parsnips, and onion to the skillet. Cook, stirring occasionally, for 8-10 minutes until vegetables begin to soften.

Stir in minced garlic, paprika, salt, and black pepper. Cook for 1 minute until fragrant.

Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.