Begin by combining your beef chunks with olive oil, minced garlic, dried oregano, fresh lemon juice, paprika, salt, and black pepper in a bowl. Mix everything thoroughly and let it marinate for at least 15 minutes.

In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and diced bell pepper, sautéing them until they soften, roughly 5-7 minutes.

Increase heat to medium-high and add the marinated beef to the skillet. Cook the beef for about 5-8 minutes, stirring occasionally, until browned on all sides.

Pour in 1 cup of beef broth, scraping the bottom of the skillet to deglaze and mix everything together.

Reduce heat to low and cover the skillet. Let your stew simmer gently for about 30 minutes, allowing the beef to become tender.

Taste the stew and adjust the seasoning as necessary, adding more salt, pepper, or lemon juice to enhance the flavor.

Serve the warm stew in bowls, garnishing with chopped fresh parsley and lemon wedges.