Prepare the beef by placing flank steak or chuck roast in a large pot, covering it with water and salt. Bring to a boil, then reduce to low and simmer for 1.5 to 2 hours.

Shred the beef once cooked, reserving one cup of broth.

Sauté onions and bell peppers in olive oil for 6-8 minutes until soft. Add minced garlic and cook for an additional minute.

Stir in tomato paste, then add canned tomatoes and reserved beef broth. If using wine, add now along with cumin, oregano, paprika, and red pepper flakes.

Mix in the shredded beef, ensuring it's well-coated. Let it simmer on low for 20-30 minutes.

Adjust seasoning with salt and pepper before serving. Remove bay leaves if used.

Garnish and serve hot over rice, alongside black beans or plantains.