1. In a large cast iron skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the cubed beef and cook it until it’s browned on all sides, about 5-7 minutes. Remove the beef from the pot and set aside.

2. Now add the diced onions to the same pot and cook until they are soft (about 3-5 minutes). Next add in the minced garlic and saute for about 1 minute.

3. Stir in flour and cook for 1-2 minutes, until the mixture begins to absorb all of the oil and gets thick. 

4. Now add the beef broth and diced tomatoes to the pot and stir it around until the flour mixture is dissolved.

5. Bring the gravy  to a light boil, and return the beef back into the pot.

6. Reduce the heat to low, and cover and simmer for 1 hour.

7. Now add in the chopped bell pepper, beef bouillon, cumin, paprika, salt, and black pepper to the pot. Stir it well to ensure everything is fully incorporated.

8. Cover the pot and simmer for an additional hour, or until beef is tender.

9. Serve hot with rice, beans, and tortillas. Enjoy!