Heat the olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Pat the beef chuck dry with paper towels and season generously with salt and pepper.

Sear the beef in batches to avoid crowding the pot, cooking until a deep golden-brown crust forms on all sides, about 8 to 10 minutes. Transfer the browned meat to a plate and set aside.

Reduce the heat to medium and add the chopped onions to the same pot, stirring to scrape up any browned bits from the bottom. Cook the onions until they are soft and translucent, about 5 to 7 minutes.

Stir in the sweet paprika and tomato paste, cooking for 1 to 2 minutes until the spices are fragrant and the paste turns a deep brick-red color. Return the browned beef and any accumulated juices back to the pot.

Add the chopped cabbage in batches, stirring gently to coat the leaves with the onion and paprika mixture. Allow each batch of cabbage to wilt slightly before adding more so it all fits comfortably in the pot.

Pour in the beef broth and add the bay leaves, ensuring the liquid partially covers the meat and cabbage. Bring the stew to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer.

Simmer the stew for 70 to 75 minutes, or until the beef is melt-in-your-mouth tender and the cabbage is soft and buttery. Remove the lid during the last 15 minutes of cooking if you prefer a thicker stew consistency.

Discard the bay leaves and taste the broth, adjusting the seasoning with additional salt and pepper if needed. Ladle the hot stew into deep bowls and serve alongside warm crusty bread or traditional Albanian cornbread.