In a large bowl, combine your beef, olive oil, minced garlic, dried oregano, fresh lemon juice, paprika, salt, and black pepper. Mix thoroughly to ensure the beef is evenly coated in the marinade. Let it rest for at least 15 minutes at room temperature.

While the beef is marinating, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and diced bell pepper, stirring frequently. Sauté for about 5 to 7 minutes until softened and fragrant.

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

Pour in 1 cup of beef broth and scrape the bottom of the skillet to release browned bits. Stir to combine.

Bring to a gentle simmer, reduce heat to low, cover with a lid, and let simmer for about 30 minutes, checking occasionally.

After 30 minutes, taste the stew and adjust seasoning as necessary. You may want to add more salt, black pepper, or lemon juice.

Serve hot, garnished with fresh parsley, alongside warm pita bread or over rice.