In a large pot, cover the beef and bay leaf with plenty of water. Bring to a boil and simmer for 1 to 1 1/2 hours, or until the meat is tender. Skim off any foam or impurities that rise to the surface.

While the beef cooks, slice the peppers and onion into thin strips and slice the garlic. In another large pot, sauté the peppers, onion, and garlic until softened.

When the vegetables are tender, add the crushed tomatoes and cook until some of the liquid evaporates.

Once the beef is tender, shred it carefully (it will be hot) and add it to the vegetables.

Pour in enough strained cooking broth to cover the beef, then add the red wine, spices, and Worcestershire sauce. Stir well, cover, and simmer on low heat for about 2 hours, or longer if you have time.

Stir occasionally, adding more cooking broth if needed. The mixture should be saucy but not soupy.

Season with salt and pepper to taste and serve! It's even better if made a day ahead.