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Heat the oil in a large saucepan over medium-high heat, add the beef and brown on all sides before setting aside.
Add the onion, and bell peppers to the pan and cook until tender, about 7-10 minutes. (Add more olive oil if needed.)
Add the garlic, tomato paste, cumin, paprika, allspice, and cloves, and cook until fragrant, about a minute, mixing it in as it cooks.
Add the beef broth, crushed tomatoes, oregano, and bay leaves, and mix before adding the beef.
Bring to a boil, reduce the heat and simmer, covered, until the beef is falling apart tender, about 2 hours.
Remove the beef from the pot, shred and mix back in, along with the olives and capers and simmer for 5 minutes.
Add the vinegar and season with salt and pepper to taste before mixing in the cilantro and enjoying!