1-First, pat the beef dry and season it with salt and pepper. Heat oil in a Dutch oven over high heat, then brown the beef on all sides and transfer it to a plate, leaving the drippings in the pot.

2-Next, add the sliced onion, green bell pepper, red bell pepper, and yellow bell pepper to the pot and cook over medium heat until caramelized, about 15-20 minutes.

3-Stir in the garlic and spices 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons smoked paprika, 1 teaspoon ground coriander, 1/8 teaspoon cayenne pepper, 1/8 teaspoon ground cloves, 2 teaspoons salt, and 1/2 teaspoon black pepper and cook for 1 more minute.

4-Pour in 1/2 cup dry white wine and boil rapidly, scraping any browned bits from the bottom of the pot. Add 1 cup beef broth, 1 (16-ounce) can crushed tomatoes, 1 (6-ounce) can tomato paste, and 2 bay leaves, then simmer for 5 minutes.

5-Return the beef to the pot along with 1 large carrot cut in half and 1 large celery stalk cut in half. Bring to a boil, reduce heat to low, cover, and simmer for 3-4 hours until the beef is fork-tender.

6-Remove the carrot, celery, and bay leaves. Shred the beef with forks and return it to the pot.

7-Stir in 1 cup green olives (rinsed and drained), 1/2 cup roasted red peppers (drained), 1/4 cup pimientos (drained), and 2 tablespoons capers (rinsed and drained). Simmer uncovered for 30 minutes to thicken the sauce, then stir in 1/3 cup chopped fresh parsley and adjust seasoning as needed.