Ingredients:

Place the flour in a large, one gallon zip lock bag, along with your salt and pepper. Add the stew meat and shake to coat. Heat the vegetable oil in a skillet over high heat. Transfer the stew meat to the skillet to brown it, cooking it about 3/4 done. While cooking it, add the cumin, chili powder, salt and pepper. 

Transfer the browned stew meat to a crockpot with a slotted spoon, to leave all the liquid in the skillet. Next, add the onion to the skillet and begin to sweat it. After a few minutes, add the garlic. 

As it cooks, begin to stir in the remaining flour a tablespoon at a time. If it gets too thick, add enough of the beef stock to thin it. Continue until you've incorporated all of the flour. You can do this quickly, you don't have to create a true roux, you just want the flour full incorporated in the liquid. When that's done, add that to the crockpot with the remainder of the beef stock and the tomato paste. 

Cook on high for 4 and a 1/2 hours until the beef is falling apart tender (after 2 hours, you can taste test it, and add more salt if needed). Serve taco or burrito style over flour tortillas, or serve over rice (or scrambled eggs for breakfast).