Once you’ve removed the beef from the pot, add the tomato paste and red wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add back in the beef, beef broth and bay leaves. Bring to a boil, then reduce to a low simmer. Partially cover the pot and cook, stirring the broth from time to time, until the beef is tender, about 1 1/2 hours.