Heat a large pot over medium heat and sauté the onion in oil until soft and golden. Add the meat to the pot, cover, and cook over low heat for 30 minutes. The meat will release its juices and start to tenderize.

Add the rest of the ingredients and pour in the stock or water to cover everything. Bring the stew to a boil, then reduce heat to low. Cover the pot and let it simmer for three to four hours, stirring occasionally, until the meat is tender and the flavors have melded together.