Pat the beef cubes dry with paper towels and season with salt and pepper. Sprinkle with the flour and toss to coat the beef.

Heat the oil in a heavy stockpot over medium-high heat until good and hot. Add the beef cubes and brown on all sides.

Add the onions to the pot, adding a little more oil if necessary. Cook until soft and translucent, 5-6 minutes. Add the garlic and cook for another minute. Add the tomatoes along with the beef broth, spices and Worcestershire sauce. Bring to a boil, reduce the heat to low, cover and simmer for 1 hour.

Add the vegetables, return to a boil, cover and simmer over low heat for another hour. Add salt and pepper to taste.

Remove the bay leaves before serving.