Begin by heating a couple of tablespoons of oil in a large pot over medium heat. Once the oil shimmers, add the chopped onion and sauté for about 5 minutes, stirring occasionally, until it turns translucent.

Next, toss in the minced garlic and cook for an additional minute.

Now, add the cubed chuck steak to the pot, ensuring not to overcrowd the pan for even cooking. Sear the beef for about 5-7 minutes, until all sides are nicely browned.

Stir in the chopped bell peppers, allowing them to soften for about 3-4 minutes.

Mix in two tablespoons of tomato paste and the diced tomatoes, cooking for another 2-3 minutes until everything is well combined.

Then, sprinkle in the flour, stirring until the mixture thickens.

Pour in enough beef broth to cover the meat and vegetables, then season with salt, black pepper, cumin, and chili powder. Bring to a boil, reduce to low, cover, and let it simmer for about 2 hours.

After two hours, check the beef; it should be fork-tender and the gravy thickened. Adjust seasoning if needed, then remove from heat.

Ladle your warm carne guisada into bowls and garnish with fresh chopped cilantro.