Begin by finely chopping the onion, garlic, and both green and red bell peppers. In a large bowl, break up the ground beef to prepare for seasoning, then sprinkle with salt, black pepper, paprika, thyme, and oregano.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Carefully add the seasoned ground beef to the skillet in batches, sear for 2-3 minutes per side until they develop a brown crust.

Add the finely chopped onions and bell peppers to the skillet, sauté for 5-7 minutes. Stir in minced garlic and cook for another minute.

Pour 1 cup of beef broth into the skillet, using a wooden spoon to scrape up brown bits from the bottom.

Stir in 1/2 cup of tomato paste and 1/4 cup of Worcestershire sauce, mixing well.

Allow the sauce to come to a gentle simmer and let it cook for 10-15 minutes.

Return the seared Chopped Steaks to the skillet, carefully stirring to coat them with the sauce.

Cover and simmer for another 15-20 minutes until meat is fully cooked and tender.

If a thicker sauce is desired, mix 1 tablespoon of cornstarch with 2 tablespoons of water, and stir into the sauce.

Taste the sauce and adjust seasoning with more salt and black pepper if necessary. Serve hot, garnished with parsley.