Season beef with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in large Dutch oven over medium-high heat. Sear beef on all sides until browned, about 8 minutes total. Remove and set aside.

In the same pot, add remaining 1 tbsp olive oil. Sauté onions and bell peppers for 5 minutes until softened. Add garlic and cook 1 minute until fragrant.

Stir in cumin, oregano, paprika, and bay leaves. Cook 30 seconds. Add tomatoes, tomato paste, and 2 cups water. Return beef to pot and bring to boil.

Reduce heat to low, cover, and simmer for 2 hours until beef is fork-tender and easily shreds.

While beef cooks, prepare yuca: Peel and cut into 2-inch chunks. Place in separate pot with coconut milk and 1 cup water. Add 1/2 tsp salt. Bring to boil, reduce heat, and simmer 25-30 minutes until tender.

For beans: In medium pot, combine black beans with their liquid, remaining bell peppers, cilantro, remaining garlic, lime juice, and 1/2 tsp cumin. Simmer 15 minutes.

Remove beef from sauce and shred with two forks. Return shredded beef to sauce, discard bay leaves, and simmer uncovered 10 minutes to thicken.

Drain yuca and lightly mash with fork, leaving some chunks. Season with remaining salt.

Serve shredded beef over yuca with beans on the side. Garnish with fresh cilantro and lime wedges.