Ask your butcher to cut four thick slices of roast beef (chuck steak) and trim off some of the fat. Cut each slice into 4 pieces across the grain, as shown in the photo.

Prepare the vegetables: peel the garlic and remove the core, peel the onions and dice into 1/2-inch (1x1 cm) cubes. Wash the bell peppers, cut them in half, remove the ribs and seeds with the tip of a knife, and dice into 1/2-inch (1x1 cm) cubes. If using fresh bay leaves, wash them well. Set everything aside.

In a large nonstick pot, add the pieces of beef and a pinch of salt. Cook over high heat, stirring occasionally, to sear the meat on all sides. This should take about 2 minutes—you just want to sear, not cook through. Remove the meat from the pot and set aside.

In the same pot, using the beef drippings, add the onions, bell peppers, garlic, and bay leaves you set aside earlier. Add a pinch of salt. Lower the heat and cook, stirring occasionally, until the onions are translucent.

Return the beef to the pot, stir, and cover. Cook over low heat for about 20 minutes. Keep an eye on it to make sure it doesn't stick to the bottom.

Add the tomato purée and seasonings. Stir, cover again, and cook over low heat for 30 minutes. At this point, do not add more salt. As it cooks, the sauce will absorb the flavors of the ingredients. After the time is up, taste and adjust the seasoning if needed. If the tomato sauce is too acidic, you can add a pinch of sugar and cook a few minutes more—this is optional and up to your taste. Often, if you don't add salt to the tomato, this step isn't necessary.