Ingredients:

• 1 1/2 tablespoons all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 pounds chuck roast, excess fat removed, cut into 1-inch cubes
• 2 tablespoons neutral oil, like canola or avocado, plus more as needed
• 1 (6-ounce) can tomato paste
• 5 cloves garlic, peeled
• 1 red bell pepper, stem and seeds removed
• 1/4 yellow or white onion (reserve the rest for the braise)
• 1/4 cup fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried Mexican oregano
• 3 cups beef broth
• 1 tablespoon neutral oil
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• Remaining 3/4 yellow or white onion, thinly sliced
• Salt and pepper, to taste