1 large yellow onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1 cup beef stock, divided (optional: dry red wine)
1 tablespoon tomato paste
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon cinnamon
¼ cup water
6 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon pepper
Preheat oven to 350°F. Heat olive oil to a heavy bottomed stock pot over high heat. Work in small batches to brown beef on all sides, remove from pot and set aside. Sauté onions and bell pepper until veggies are softened. Add minced garlic and stir until fragrant, about 1 minute. Stir in 1 tablespoon tomato paste. Add ¼ cup beef stock to pot and stir to de-glaze, scraping up brown bits. Return beef to pot and add cumin, paprika, cinnamon, salt, pepper, remaining beef stock, and water. Bring to a boil. Cover and transfer pot to oven, 2 ½ hours. To serve, remove meat and vegetables from pot and gently pull meat apart with a fork. Stir to combine with vegetables.