Heat 1 tablespoon olive oil in a large cast-iron or nonstick skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (about 5 minutes). Drain excess fat if needed, leaving about 1 tablespoon. Season with salt and pepper.

Push the beef to the side of the skillet. Add the remaining 1 tablespoon olive oil to the empty space. Add the diced onion and cook for 3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds until fragrant.

Stir the tomato paste into the beef and onions, coating everything well. Cook for 1 minute. Pour in the beef broth and Worcestershire sauce, stirring to combine.

Add the cubed potatoes and thyme to the skillet. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 15 minutes, stirring occasionally, until the potatoes are just tender.

Uncover the skillet and increase heat to medium-high. Cook for another 5 to 8 minutes, stirring less frequently, until the liquid mostly evaporates and the potatoes develop golden, crispy edges (some will stick slightly to the bottom — that's the goal). Taste and adjust seasoning with salt and pepper.

Serve hot, scraping up any caramelized bits from the bottom of the skillet.