Simmer beef. In a large Dutch oven, bring 6 cups water and the measured 2 tablespoons salt to a boil over high heat. Add the meat and cook for 10-15 minutes, skimming any foam from the surface.
After removing the foam two or three times, add 1 of the bay leaves, the 1/2 onion, the whole garlic clove, half the parsley, the oregano, and 1/4 teaspoon of the black pepper. Cover and continue to gently simmer (lower the heat if necessary) until meat is very tender and easily shreds, about 3 hours.
Remove from the heat. Transfer the meat to a baking sheet to cool. Strain the broth and set aside 2 cups. Save extra broth for making soup later in the week. Shred the meat into thin strips.
In a large frying pan, heat the oil over medium heat. Add the carrot, bell peppers, chopped garlic, sliced onions, and chives and cook until the onion turns translucent, about 3 minutes.
Add the meat, stir, and add the reserved 2 cups broth. Add the paprika, cumin, 1 teaspoon salt, the remaining bay leaf, remaining 1/4 teaspoon black pepper, and the wine.
Cover and cook over low heat for 5 minutes. Add the remaining parsley and salt to taste. Cook for 2 more minutes.
Serve with white rice and black beans.
