Add olive oil to a large pot over medium heat. Once heated, add the onion and cook for 5 minutes. Then stir in the garlic, cooking for 2 minutes. Add carrots, potatoes, tomato paste, oregano, salt, paprika, and pepper to the pot. Stir well and cook for 7-8 minutes.
Pour in the vegetable broth, diced tomatoes, and red wine vinegar. Bring stew to a boil and then reduce heat to medium low, simmering for 20 minutes.
Stir in the frozen peas and parsley and cook for an additional 10-15 minutes, until carrots and potatoes have softened. Serve with some crusty bread, and fresh chopped herbs.