In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat.

Carefully add 2 pounds of beef chuck cubes to the pot and sear the beef on all sides for about 5-7 minutes.

Once the beef is browned, toss in 1 chopped medium onion and 4 cloves of minced garlic, sautéing for 3-4 minutes.

Add 2 chopped medium tomatoes into the mixture and stir well.

Sprinkle in 2 teaspoons of ground cumin, 2 teaspoons of chili powder, 1 teaspoon of paprika, 1 teaspoon of dried oregano, and salt and pepper to taste.

Pour in 2 cups of beef broth and 1 cup of water while scraping the bottom of the pot.

Once boiling, add 1 bay leaf into the pot.

Reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 to 2 hours.

If adding optional vegetables, add 1 cup of chopped bell peppers and 1 cup of chopped carrots about 30 minutes before the cooking time ends.

Before serving, taste your stew and adjust the seasoning if needed, then remove the bay leaf.