Combine Worcester sauce and soy sauce and marinade the beef cubes in the mixture for 30 minutes to an hour. This will tenderise the meat. Drain marinade well into a separate bowl before cooking the beef.

In a large pan, heat 1 tbsp butter and 1 tbsp olive oil over medium high heat. When the butter is sizzling, add about a quarter of the beef cubes (not letting them touch) and brown well, about 3-4 minutes. Brown the meat in batches, adding 1 tbsp butter and olive oil each inbetween the batches. Once a batch is done, set it aside in a dish to rest.

Once all the meat has browned, reduce heat and add onion, chili with seeds and cook for about 5 minutes until soft.

Add garlic and cook for another minute. Sprinkle over the corn flour and stir continuously for about 2 minutes.

Add the stock, balsamic vinegar, red wine and bay leaves. Stir until the sauce thickens and simmer for about 10 minutes.

Stir in the tomato paste and tomato sauce, then add in the beef cubes and their juices and simmer gently for a further 10 minutes.

Season with salt and pepper to taste and serve with fresh Portuguese bread rolls.