• Step 1: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the beef cubes in a single layer and brown on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the browned beef from the pot and set aside.
• Step 2: Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until the onion is translucent and softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
• Step 3: Stir in the chopped chipotle peppers, tomato paste, cumin, oregano, and smoked paprika. Cook for 2-3 minutes, stirring constantly, to toast the spices and intensify the flavors.
• Step 4: Pour in the beef broth and return the browned beef cubes to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5-2 hours, or until the beef is very tender and easily shreds with a fork.
• Step 5: Remove the lid and continue simmering for an additional 30 minutes to allow the sauce to thicken. Season with salt and black pepper to taste.