Heat the oil in a large pot and brown the beef cubes on all sides. They should sear not stew. Remove the cubes as they are browned. Add the onions and garlic. Cook gently until the onion is limp. Mix in the tomato paste, cumin, oregano, chili powder, salt, and tomatoes. Mix in the beef stock and stir over a medium heat until it comes to a boil. Reduce heat, add meat, and simmer, covered for 2 to 4 hours, or until the beef is very tender and the liquid is reduced to a thick, soupy consistency. The longer it cooks the better the flavor.{$7e}(Original recipe for 6)
