Preheat the oven to 300 degrees F. Heat the oil in a large deep pot over medium heat.
Season the meat all over with the salt and pepper.
Add the meat to the pot, then cook for 4-5 minutes per side or until golden brown.
Remove the meat from the pot.
Place the onions and bell pepper in the pot. Cook for 6-8 minutes or until vegetables are tender.
Add the garlic and cook for 30 seconds. Pour in the wine and bring to a simmer. Cook for 2-3 minutes or until the wine has reduced by half.
Add the two types of paprika, cumin, oregano, tomatoes, beef broth and bay leaves to the pot. Stir to combine.
Place the meat back into the pot. Cover and put the pot in the oven.
Bake for 3 hours or until meat is tender.
Uncover the pot, then skim off any excess grease. Shred the meat into long pieces using two forks.
Stir in the olives. Season with additional salt if desired. Sprinkle with cilantro, then serve.