Season the beef with salt and sear in a hot pan with olive oil until browned. Remove the meat, then add the onion, carrots, celery, garlic, rosemary, thyme and bay. Fry until golden. Stir in the tomato purée, then pour in the port and red wine. Let it bubble for a couple of minutes before adding the stock and bone broth. Stir in the Worcestershire sauce, then season with salt and pepper. Return the meat to the pan and stir it through.