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Season mince with 1 ½ teaspoons salt.
In a large pot over medium-high heat, heat 2 tablespoons oil. Working in batches, cook steak until browned on both sides, 5 to 6 minutes. Transfer to a plate.
In same pot over medium heat, heat remaining 2 tablespoons oil. Cook bell peppers, onion, and 1 ½ teaspoons salt, stirring occasionally, until slightly softened, 4 to 5 minutes. Add garlic, tomato paste, paprika, cumin, and oregano and cook, stirring occasionally, until vegetables are softened and spices are aromatic, 1 to 2 minutes more.
Add wine, scraping any broits from bottom of pan, and cook, stirring occasionally, until reduced by half, about 2 minutes. Add tomatoes with their juices and bay leaves. Mash down on tomatoes to break up, then nestle beef into stew. Add water to cover beef, if needed, and bring to a simmer. Reduce heat to medium-low; cover and simmer until tender.
Keep cooking, stirring, until liquid has reduced to a sauce that coats steak, 5 to 10 minutes. season with salt.
Top with cilantro.