Preheat the oven to 425°F (220°C).
In a large mixing bowl, combine the cubed potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried rosemary. Toss well to coat evenly.
Spread the seasoned potatoes in a single layer on a large baking sheet. Roast in the preheated oven for 25-30 minutes, turning halfway through, until golden and crispy.
While the potatoes roast, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
Add the beef cubes to the skillet, seasoning with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried thyme, and 1/4 teaspoon dried rosemary. Sear the beef for 3-4 minutes on each side until browned but not fully cooked through. Remove beef from skillet and set aside.
In the same skillet, add the sliced onion and minced garlic. Sauté for 3-4 minutes until onions are translucent and fragrant.
Return the beef to the skillet with the onions and garlic. Add the beef broth and Worcestershire sauce, stirring to combine.
Reduce heat to medium-low, cover, and simmer for 8-10 minutes until the beef is cooked through and the sauce has slightly thickened.
Remove the potatoes from the oven once crispy and golden.
Serve the cooked beef and onion mixture over the roasted potatoes immediately.