1-First, pat the 2 pounds of chuck beef dry and season it with 2 teaspoons salt and 1/2 teaspoon black pepper. Heat cooking oil in a Dutch oven over high heat and brown the beef on all sides; remove and set it aside, keeping the drippings for extra flavor.

2-Next, add the sliced onions and bell peppers one large yellow, one large green, one large red, and one large yellow to the pot and cook over medium heat until they caramelize, about 15-20 minutes.

3-Stir in the 4 cloves of minced garlic, 2 teaspoons ground cumin, 2 teaspoons dried oregano, 2 teaspoons smoked paprika, 1 teaspoon ground coriander, 1/8 teaspoon cayenne pepper, and 1/8 teaspoon ground cloves, and cook for 1 more minute to release their aromas. Deglaze the pot with 1/2 cup dry white wine, scraping up the browned bits from the bottom. Then, add 1 cup beef broth, one 16-ounce can crushed tomatoes, one 6-ounce can tomato paste, and 2 bay leaves; let it simmer for 5 minutes.

Continuing the Cooking Process: Return the beef to the pot along with 1 large carrot cut in half and 1 large celery stalk cut in half, bring everything to a boil, then reduce the heat to low, cover, and simmer for 3-4 hours until the beef is fork-tender. Once done, remove the carrot, celery, and bay leaves, transfer the beef to a plate, and shred it with forks. Mix the shredded beef back into the pot along with 1 cup green olives, 1/2 cup roasted red peppers, 1/4 cup pimientos, and 2 tablespoons capers; simmer uncovered for 30 minutes to thicken the sauce.

Finally, stir in 1/3 cup chopped fresh parsley and adjust salt and pepper to taste. Serve with steamed or yellow rice and black beans for a complete meal. This step-by-step approach, like the one outlined for authentic Cuban recipes on this helpful site, ensures a rich and satisfying result.