Toss the beef with the flour, salt, and pepper and set aside. Heat the dutch oven again with olive oil and once hot, brown the meat for 5 minutes, flipping over to brown all sides. Remove the beef and set aside. Add in the onions and sauté for 5 more minutes, stirring often.
Once the onions have softened, add in the garlic, cumin and oregano for another minute and then add the beef back in. Pour the sauce into the pot through a strainer and then bring to a low simmer and cook for 45 minutes until the beef is nice and tender. Once the beef is tender add the lime juice and season with salt and pepper and more fresh oregano. Serve with an optional side of rice, sliced radish, limes and cilantro.