Step 1: Prepare the Beef

1. Trim excess fat from the beef chuck roast and cut it into 1-inch cubes.
2. Season the beef generously with salt and pepper.

Step 2: Brown the Beef

1. Heat 2 tbsp of vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the beef cubes in batches, ensuring they are not overcrowded. Brown the beef on all sides (about 3-4 minutes per batch). Remove and set aside.

Step 3: Sauté the Vegetables

1. In the same pot, add the chopped onion and cook until translucent (about 3-4 minutes).
2. Add the minced garlic, diced bell pepper, and jalapeño (if using). Sauté for another 2-3 minutes.

Step 4: Add the Remaining Ingredients

1. Stir in the diced tomatoes, tomato paste, ground cumin, chili powder, paprika, and dried oregano. Cook for 2 minutes to release the flavors.
2. Return the browned beef to the pot and add the beef broth, water, and bay leaf. Stir to combine.

Step 5: Simmer the Stew

1. Bring the mixture to a boil, then reduce the heat to low.
2. Cover the pot and let the stew simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally.