30 minutes before cooking, evenly distribute 1 teaspoon of salt over the stew meat.

When ready to cook, add 1 tablespoon of canola oil to a large skillet. Heat over high heat. Once the oil is shimmering add half of the stew meat. Brown the meat in the canola oil, about 2 minutes per side. Remove the meat and place into a warm slow cooker. Repeat this step for the second batch of the stew meat.

Lower the temperature to medium and add tomato paste and onions. Sautee until browned, about 1 minute. Add the beef stock, beer, tomatoes, bouillon cube and tortilla pieces. Scrape up any brown bits stuck to the bottom of the pan. Let simmer for about 3-5 minutes. Remove from the heat and cool for 5 minutes.

Add the mixture to a blender or food processor and puree until it is a thick and smooth consistency.

Pour the tomato mixture into the slow cooker covering the meat. Add the cumin, garlic, chili powder, 1 teaspoon salt and oregano to the mixture. Stir well. Cover and cook 6-7 hours on high or 9-10 hours on low.

Serve warm with cilantro and sour cream.