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1
Cut the beef into one-and-a-half-inch cubes and set aside.
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2
Heat about two tablespoons of olive oil in a cast-iron Dutch oven or heavy kettle and saute the onions and garlic until they are soft, about five minutes.
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3
Using a slotted spoon, transfer them to a large bowl and set aside.
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4
Add a bit more oil to the kettle and heat again.
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5
Dredge the beef cubes in the seasoned flour, shaking off the excess, and add them to the pan in batches, turning to brown on all sides.
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6
Remove each batch with a slotted spoon and add to the onion-garlic mixture.
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7
Use additional oil as needed to brown the remaining meat.
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8
When all the beef is browned, raise the heat and add the beer, scraping the bottom of the pan with a wooden spoon to loosen the dark crust.
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9
Cook until the beer is reduced by half.
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10
Reduce the heat to low and add the beef stock, cuminseeds and oregano.
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11
Return the beef and onion mixture to the pot and cover partly.
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12
Simmer for one hour.
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13
Add the chilies and sun-dried tomatoes and simmer for a half hour.
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14
Add the zucchini, chickpeas and olives and simmer until the zucchini is tender, about 15 to 20 minutes.
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15
The beef should be very tender; if not, simmer a little longer.
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16
Season with additional salt, if needed, and lots of black pepper.
