In a skillet combine the canola oil, garlic and onion. Cook over medium-high heat for 5 minutes.
Increase the heat to high and add the ground beef, salt and umami seasoning. Cook until browned and slightly sticking to the skillet, about 6-8 minutes
Reduce the heat to medium-high. Add the tomato paste and brown for 1-2 minutes. Stir constantly.
Add the beef stock to the skillet and deglaze. Bring to a slight boil. Continue to cook until the liquid is reduced and absorbed by the beef, about 4-5 minutes. Stir frequently. Remove from the heat and use the umami ground beef in tacos, pastas or skillets.