Add 2 tablespoons of the olive oil to a large skillet and heat over medium-high heat.

Add the stew meat and cook until browned on all sides, about 5 to 7 minutes. Transfer the beef to a plate and set aside. You might have to do this in batches, you don't want to overcrowd the meat in the pan.

Do not clean the pan, but add olive oil, then add diced onion, and bell peppers. Cook, stirring occasionally for about 3-4 minutes or until the onion becomes translucent. Add the garlic and cook for another minute until aromatic, but not browning. Stir in the tomatoes and cook for another minute.

Season with salt, pepper, cumin and chili powder. Stir well. Add the tomato paste, beef base, using your spoon scrape up the browned bits from the bottom of the pan.

Sprinkle the flour over the veggies and stir well while cooking for another 1 to 2 minutes to remove the raw flour taste. Add a cup of warm water and stir everything together. The mixture should start to thicken from the flour.

Add the beef back to the skillet then another 2 cups of warm water, stir until combined. Cover and cook for 1 and a half hours or more until the meat falls apart, over low heat, stirring occasionally. Add more hot water if the gravy is too thick.

Taste for seasoning and adjust with salt and pepper as needed. Garnish with cilantro and serve alongside with rice and tortillas.