1-First Step: Prep Your Ingredients
Dice the onion and green bell pepper, mince the garlic, and cut the beef into uniform 1-inch cubes. Measuring seasonings and liquids in advance makes the cooking process smooth and efficient.

2-Second Step: Brown the Beef
Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Brown the beef cubes in batches to avoid overcrowding, allowing a deep caramelized crust to form. Remove browned beef and set aside to preserve juices.

3-Third Step: Sauté Aromatics
In the same pan, add more oil if necessary. Sauté diced onions and green bell peppers until softened, about 3 minutes. Add garlic and cook for an additional minute, releasing savory fragrance.

4-Fourth Step: Build the Sauce
Add tomato sauce (or diced tomatoes), tomato paste (if using), and crumble in the beef bouillon cube. Stir briefly to meld flavors. Season with cumin, chili powder (optional), salt, and black pepper. Scrape up any browned bits from the pan to enhance sauce richness.

5-Fifth Step: Thicken the Gravy
Sprinkle flour evenly over the vegetables, stirring continuously for 1 to 2 minutes to cook out the raw flour taste. Gradually add 1 cup of broth or water, stirring to form a smooth gravy.

6-Sixth Step: Combine and Simmer
Return browned beef to the pan and add an additional 1 to 2 cups of broth or water, adjusting liquid for desired thickness. Cover and simmer over low heat for 1.5 to 2 hours until beef is tender and gravy is glossy. Stir occasionally and add more liquid as needed.

7-Seventh Step: Optional Additions and Final Seasoning
Add cubed potatoes or carrots during the last 30 minutes of cooking for a heartier stew. Taste and adjust seasoning if necessary. Garnish with fresh cilantro or other toppings as desired.

8-Final Step: Serve and Enjoy
Serve carne guisada hot, paired traditionally with warm flour tortillas, rice, refried beans, or mashed potatoes. Enjoy this hearty, flavorful dish that warms both heart and palate.