Start by trimming any excess fat from the flank steak and cut it into large chunks. Generously season the meat with salt and black pepper on all sides, allowing it to marinate for at least 15 minutes.

In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned beef chunks and sear them for about 4-5 minutes per side or until they develop a deep golden-brown crust.

In the same pot, add the sliced onion and diced bell peppers, sautéing for about 5-7 minutes until they're softened and lightly caramelized.

Add 1 tablespoon of tomato paste and the dried spices (oregano, cumin, paprika, allspice, and cloves) to the sautéed vegetables, stirring well to combine for 2 minutes.

Pour in ½ cup of white wine to deglaze the pot, scraping any browned bits from the bottom. Then, mix in 1 cup of chicken broth and a 14-ounce can of crushed tomatoes.

Return the seared beef to the pot. Add the carrot, celery, and 2 bay leaves. Cover the pot and reduce the heat to low, letting it simmer gently for about 2 to 3 hours.

Once the beef is tender, remove it from the pot and shred it into bite-sized pieces. Return the shredded beef to the sauce, then stir in the sliced pimento-stuffed olives and capers, and simmer for an additional 10-15 minutes.

Garnish with freshly chopped cilantro or parsley. Serve over steamed white rice, pairing with black beans.