Chop the meat into bit sized pieces. Add the meat to a large pot on medium high and coat with vegetable oil, salt and pepper. Stir to fully coat. Add the flour and stir again til fully coated with the flour.
Brown brown the meat for 5-8 minutes on medium-high.
Remove the meat from the pot, leaving the juices and brown bits on the bottom
Add the vegetables and garlic to the pot, saute for 3-5 minutes, stirring frequently til soft and fragrant. Remove from the pot, again leaving juices and brown bits
Add the wine to the pot and bring to a rolling boil. Scrape the bottom of the pan til smooth, then add the broth, tomato paste, bay leaves and Worcestershire sauce. Stir til fully combined
Add the meat and vegetables back to the pot and bring to a rolling boil on high heat. Reduce heat to medium low and simmer with the lid on for 60 - 90 minutes, stirring occasionally.
Serve with cauliflower puree