1. Heat 2-3 tablespoons of olive oil in a large skillet over medium heat.

2. Add 1 large chopped onion and sauté until softened and translucent, this should take around 8 minutes.

3. Next, add 500g or 1.1 pounds of beef cubes to the skillet, do this in batches if necessary, and cook until browned on all sides.

4. Season the beef with salt and pepper to taste.

5. Transfer the browned beef to a large Dutch oven or heavy pot with a lid.

6. Add a small amount of water to the skillet and scrape up any browned bits from the bottom.

7. Then add 250ml or 8.4 fluid ounces of water, 250g or 8.8 ounces of crushed tomatoes, 2 tablespoons of tomato puree, 1 teaspoon of dried oregano, 1 teaspoon of ground cumin if desired, 0.5 teaspoons of chili flakes, 0.5 teaspoons of smoked paprika powder, and 2 cloves of minced garlic to the Dutch oven.

8. Stir everything together to combine.

9. Bring the stew to a boil, then cover and transfer it to a preheated oven.

10. Cook at 150°C or 300°F for 2-2 ½ hours, or until the beef is tender and falls apart easily.

11. Add more water if needed to keep the beef covered during cooking.

12. Serve the stew hot with steamed rice, crudités or raw vegetables, tortilla chips, and a dollop of sour cream on top.