Cut the meat into 4 pieces.
Place beef broth in a large pot over medium-high heat. At first boil, add the meat and cook for 15 minutes. Taste the broth and add more salt and pepper, if necessary. Cover and let it cook for about 2 hours, or until meat is fully cooked and tender. As the meat cooks check the broth levels and add more if needed (meat should always be covered by the broth).
When the meat is tender and fully cooked carefully removed from the pot, place on a plate, and let it cool. Reserve broth (about 3-4 cups).
Once the meat is cool enough sheered using two forks or your hands.
In a large skillet over medium heat the oil. Sauté onion and pepper for 3-5 minutes, or until onion is translucent. Add garlic and let it cook for 1 more minute.
Stir in shredded beef and mix well.
In a medium bowl combine tomato paste, tomato sauce, Worcestershire, sauce, cumin, oregano, and reserved beef broth; mix well until everything is well combined. Add this mixture to the meat. Add the bay leaves, cover and cook for 20 -25 minutes, or until most of the liquid has been consumed.
Serve hot with white rice, black beans, and fried plantains if desired.