Heat 2 tablespoons of olive oil in a large Dutch oven or skillet over medium-high heat until shimmering. Add the beef in batches, allowing enough space to prevent overcrowding, and sear each side for about 5-7 minutes until nicely browned. Once browned, transfer the beef to a plate, ensuring flavorful crusts remain in the pan.

In the same pot, add another tablespoon of olive oil and reduce the heat to medium. Sauté the chopped onion and diced green bell pepper for approximately 3 minutes, stirring until they soften and become fragrant. Once softened, add minced garlic and cook for an additional minute.

Next, mix in the diced Roma tomatoes, stirring to incorporate them with the vegetables. Cook for about 1 minute, allowing the tomatoes to soften slightly and release their juices.

Sprinkle in the ground cumin, chili powder, salt, and black pepper, stirring well to combine with the vegetable mixture. Then add tomato paste and crumbled beef bouillon, mixing everything together.

Sprinkle 1/4 cup of all-purpose flour over the mixture and cook for 1-2 minutes, stirring continuously. Gradually add 1 cup of beef broth while stirring, allowing the mixture to thicken into a rich gravy.

Return the seared beef to the pot and pour in the remaining 2-3 cups of beef broth. Stir well to combine, ensuring the beef is submerged in the sauce. Cover the pot and let the mixture simmer on low heat for about 1.5 hours.

After simmering, taste the Carne Guisada for seasoning, adjusting with more salt or pepper if needed. When ready to serve, garnish with freshly chopped cilantro.