Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.

Add the beef cubes and sear until browned on all sides. Work in batches if needed.

Remove the beef and set aside. In the same pot, add the onion, bell pepper, and garlic. Sauté until softened, about 4-5 minutes.

Stir in the tomato paste, cumin, chili powder, paprika, oregano, salt, and pepper. Cook for 1-2 minutes.

Sprinkle the flour over the vegetables and cook, stirring constantly, for another minute.

Slowly pour in the beef broth while stirring, scraping up any brown bits from the bottom of the pot.

Return the seared beef to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 1½ to 2 hours or until the beef is fork-tender and the sauce has thickened.

Taste and adjust seasoning if needed. Garnish with fresh cilantro and serve with warm tortillas.