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Slice the beef into chunks roughly 5cm x 7cm. Season generously with salt on all sides.
Heat the oil in a large Dutch oven or heavy based saucepan over medium-high heat.
Cook the beef for 6-8 minutes, turning, until browned on all sides. Transfer to a tray.
Thinly slice the onions and capsicums. Finely chop the garlic.
Add the onions to the pan, season with salt and cook for 2 minutes to soften. Stir in the capsicums, add a little more salt and cook for a further 2 minutes, stirring occasionally.
Stir in the garlic, then the bay leaves, cumin, oregano and paprika. Cook for 1 minute, stirring, until aromatic.
Deglaze the pan with the vinegar, then stir in the tomato paste. Add the tomatoes, then fill the can halfway with water and add to the pan.
Return the beef to the pan and pour over the stock. Bring to a simmer, then cover with a tight fitting lid and reduce the heat to low.
Cook for 3 hours, until fall apart tender (check the beef after 2½ hours).
Remove the beef to a tray and break into smaller strands using tongs. Return to the sauce and mix through thoroughly.