Begin by heating oil in a pot over medium heat. Once hot, add onions and cook until they become translucent. Add garlic and continue cooking until fragrant.
Add the meat to the pot and cook until browned on all sides. Then, add peppers and cook for a couple of minutes until they soften.
Stir in the tomato paste and cook for an additional minute. Next, add tomatoes to the pot and cook for a couple of minutes.
Add flour to the pot and cook until heated through. Pour in the soup and season with salt, pepper, cumin, and chili. Bring the mixture to a boil and then reduce the heat to low.
Cover the pot and let the stew simmer for 2 hours, stirring occasionally. Add water as needed to keep the mixture from getting too thick.
Once the meat is tender, serve the carne guisada warm and garnish with chopped fresh cilantro for extra flavor.
Notes
TO STORE: Let the stew cool, then transfer it to an airtight container and store it in the fridge for up to one week.
TO REHEAT: Transfer leftovers to a pot and cook on medium heat. Stir frequently until it reaches your desired temperature. You can also microwave leftovers in 20-second intervals until fully reheated.
TO FREEZE: Place cooled stew in an airtight container and freeze for up to 3 months.
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