Step 1: Heat olive oil in a large skillet over medium-high heat. Add beef cubes and brown on all sides for 4–5 minutes. Transfer beef to the slow cooker.

Step 2: In the same skillet, add chopped onion and sauté for 2–3 minutes until softened. Add garlic and cook for 30 seconds.

Step 3: Transfer onion and garlic mixture to the slow cooker. Add diced tomatoes, tomato paste, beef broth, potatoes, carrots, bell peppers, and olives.

Step 4: Sprinkle in oregano, thyme, smoked paprika, salt, pepper, and add the bay leaf. Stir gently to combine.

Step 5: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is fork-tender and vegetables are cooked through.

Step 6: Taste and adjust seasoning. Remove bay leaf before serving.

Step 7: Garnish with freshly chopped parsley or basil and serve warm.