Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.

Brown the cubed beef chuck, seasoning with salt and pepper, for 5-7 minutes until deep brown.

In the same pot, sauté the chopped onion for 3-4 minutes until translucent.

Add minced garlic and cook for another minute, then stir in tomato paste and spices.

Return the browned beef to the pot, add beef broth and diced tomatoes, and bring to a boil.

Simmer gently for 45 minutes, stirring occasionally.

After 45 minutes, stir in chopped green bell pepper and carrots, and simmer for another 15 minutes.

Adjust seasoning with salt and pepper, then serve garnished with chopped parsley.