In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the ground beef, breaking it apart with a spoon. Cook until browned, about 5-7 minutes.

Add the diced carrots and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.

Pour in the diced tomatoes, beef broth, and tomato paste. Stir to combine.

Add the ground cumin, paprika, oregano, salt, and pepper. Bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, stirring occasionally.

Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley.