Shredded Beef Chuck Stew with Peppers and Olives

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1 1/2 pounds boneless beef chuck stew meat

2 teaspoons dried oregano

2 teaspoons ground cumin

Kosher salt and freshly ground pepper

3 tablespoons extra-virgin olive oil

1 14-ounce can whole tomatoes

2 carrots, cut into 1-inch pieces

1 large onion, halved and sliced

3 tablespoons tomato paste

4 cloves garlic; 2 crushed, 2 minced

1 bay leaf

1 green bell pepper, sliced

1 red or yellow bell pepper, sliced

1/2 cup halved pimento-stuffed Spanish olives

1/2 cup chopped fresh parsley

Crusty bread, for serving (optional)