Season the beef chunks with salt and ground black pepper in a large bowl.

In another mixing bowl, combine the tomato sauce, tomato paste, beef broth, hot sauce, liver spread, paprika, and chili powder. Stir everything together until it becomes homogeneous.

In a large iron cast pot, heat the vegetable oil over medium-high heat. When the oil is heated, toss half the beef chunks and sear them for a few minutes. They should be lightly caramelized. Remove the seared beef and repeat the process with the remaining beef chunks. Set them aside.

In the same pot, sauté the chopped onions until they soften and appear translucent. Then add the garlic and cook for another minute.

Pour the liquid mixture into the pot and bring it to a boil and then reduce the heat to low. Cover the pot and let the beef simmer for 90 minutes or until the meat becomes tender. Stir occasionally.

Once the beef is tender, add the potatoes and carrots to the pot. Simmer for another 20 minutes.

Add the bell pepper, green peas, and green olives. Continue to simmer for another 10 minutes.

Turn off the stove, and with the lid closed, let the stew rest for about 20 minutes before serving.

Serve on a platter or individual plates. Garnish with fresh parsley.