Heat oil in a large Dutch oven on medium high, cooking beef in three batches (transferring browned beef to a plate in between batches). Each batch should take approximately 6-7 minutes. All of the cooked beef should now be on a plate.

Reduce heat to medium and cook onions for 5 minutes. Add garlic, flour, cumin, and paprika. Cook for another minute before adding stock, water, and beef.

Simmer for 1 hour before adding carrots and potatoes. Add more water if needed. Partially cover and cook for an additional 45 minutes. Season and garnish with cilantro or a touch of sour cream if you wish.