CUT THE STEAK INTO 1 INCH CUBES AND ALLOW TO SIT AT ROOM TEMP FOR AT LEAST 20 MINUTES.
PAT THE CUBES DRY WITH A PAPER TOWEL AND DRIZZLE WITH OIL AND HALF OF THE SPICE MIXTURE.
ADD TWO TABLESPOONS OF OIL TO A PAN OVER HIGH HEAT. SEAR THE CUBES IN 2 BATCHES. SEAR FOR 3 MINUTES ON EACH SIDE AND SET ASIDE.
REDUCE THE HEAT TO MEDIUM HIGH HEAT AND ADD THE ONION AND JALAPENO. SAUTE FOR 4 MINUTES.
SPRINKLE THE FLOUR OVER THE VEGGIES AND STIR TO COAT. ADD THE BEEF BROTH ONE BIG SPLASH AT A TIME.
STIR IN THE TOMATO PASTE, REMAINING SPICE MIX AND BAY LEAF.
NEXT, ADD THE BEEF BACK IN AND SIMMER FOR ABOUT 10-14 MINUTES.