Deeply flavorful, slightly smoky, with just the right amount of heat, this Mexican beef stew is slow simmered goodness topped with a cooling dollop of lime crema.
Heat the oil over med/high heat in a Dutch oven or large heavy bottomed pot. Brown the beef in batches in the Dutch oven, taking care not to overcrowd the pot. Set browned beef aside on a plate.
Add the onion and sauté until softened, about 4 minutes. Stir in the garlic powder, cumin and oregano and sauté until fragrant, about a minute. Add the tomato paste and beef base. Stir well.