Cook the beef with the piece of onion and bay leaf, adding a little salt, until the meat is tender and can be shredded.

In a skillet, heat 1/4 cup oil (60 ml) and sauté the chopped onion and garlic. Add the bell peppers and tomatoes, cook over medium heat, and season with salt to taste.

Add the black pepper, cumin, tomato paste, and white wine. Cook until the alcohol evaporates, then add the shredded beef and the remaining oil. Mix well, then add the beef broth and olives.

Cover and cook over medium-low heat until the flavors blend and the mixture is not dry.