Place 2 to 3 pounds of flank steak or chuck roast in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce to a simmer for 1.5 to 2 hours until fork-tender.

Remove the beef from the pot and let it cool slightly. Reserve 1 cup of cooking broth and shred the beef with two forks.

Heat 2 tablespoons of olive oil in a large skillet. Add 1 sliced yellow onion and 1 or 2 sliced bell peppers. Sauté for 6 to 8 minutes until soft.

Stir in 3 minced garlic cloves and cook for 1 minute. Add 2 tablespoons of tomato paste and cook for 1-2 minutes.

Pour in 1 can of crushed tomatoes and reserved broth. Add ½ cup of white wine, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, ½ teaspoon of paprika, and a pinch of crushed red pepper. Simmer gently.

Return the shredded beef to the skillet, stir and simmer on low for 20 to 30 minutes, adjusting thickness with reserved broth as necessary.

Adjust seasoning as needed, garnish with fresh cilantro or parsley, and serve over rice or with black beans.