Season beef with salt and black pepper

In a Dutch oven, heat oil over HIGH heat and brown beef generously on all sides; set aside

Add the onion and peppers to the pot and cook over MEDIUM heat for 15-20 minutes until caramelized

Add the garlic, oregano, cumin, paprika, allspice, cloves, salt and pepper, and cook for 1 minute

Add the white wine and bring it to a rapid boil, deglazing the bottom of the pan

Add the chicken broth, crushed tomatoes, tomato paste and bay leaves; simmer for 5 minutes

Return the beef to the pot along with the carrots and celery; bring to a boil, reduce the heat to low, COVER and simmer for 3-4 hours or until the beef is fork tender and falls apart easily

Discard the celery, carrots and bay leaves; transfer the beef to a plate and shred it

Return beef to the pot and stir in the olives, roasted red peppers, capers and pimientos; simmer UNCOVERED to thicken the sauce for 30 minutes

Stir in the parsley and add salt and pepper to taste