Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef cubes generously with salt and pepper, then add them to the pot in batches to brown on all sides, about 5 to 7 minutes per batch. Remove the browned beef and set aside on a plate.

Lower the heat to medium and add the diced onion and red bell pepper to the same pot. Sauté for about 5 minutes until the vegetables soften and the onions become translucent, scraping up any browned bits from the bottom of the pot.

Stir in the minced garlic, dried oregano, ground cumin, and smoked paprika. Cook for about 1 minute until highly fragrant, ensuring the spices do not burn.

Return the browned beef and any resting juices to the pot. Pour in the diced tomatoes and beef broth, stirring well to combine, and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for 45 minutes to tenderize the meat.

Add the cubed sweet potatoes, butternut squash, and dried apricots to the stew. Cover the pot and continue to simmer for another 20 minutes, or until the vegetables are fork-tender.

Stir in the corn rounds and cook for a final 10 minutes, allowing the corn to cook through and the flavors to meld. Taste the stew and adjust the seasoning with additional salt and pepper if needed.

Ladle the hot stew into deep bowls, ensuring an even mix of beef, hearty vegetables, and sweet apricots. Serve immediately with warm, crusty bread to soak up the uniquely sweet and savory broth.