In a large pot, place your flank steak or chuck roast and cover it with water, adding a pinch of salt. Bring to a boil over medium heat, reduce to low, cover, and simmer for 1.5 to 2 hours until fork-tender.

Once cooked, carefully remove the beef and let it cool slightly. Reserve about 1 cup of the broth for later. Shred the beef into bite-sized pieces.

In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add diced onions and sliced bell peppers, sautéing for 6-8 minutes until softened. Stir in minced garlic and cook for an additional minute.

Stir in 2 tablespoons of tomato paste, allowing it to cook for about 2 minutes. Then add the crushed tomatoes, reserved beef broth, and white wine. Stir in cumin, oregano, and any optional spices, then add bay leaves.

Once the sauce is simmering, add the shredded beef and remaining broth to the skillet. Stir to combine, reduce heat to low, and simmer for 20-30 minutes.

Taste the sauce and adjust seasoning, removing bay leaves before serving. Garnish with fresh cilantro or parsley, and serve over rice or with black beans.