Heat a splash of olive oil in a large non-stick pot and fry the meat until brown on all sides. You might have to work in batches. Take the meat out and set aside.
Add the onions and fry for 3-5 minutes.
Add the garlic, the chillies and the tomato paste and fry together for another few minutes stirring occasionally.
Now add the beer, the canned tomatoes and the beef stock, together with the cumin, paprika powders, oregano, cayenne and the cinnamon. Stir well to combine.
Add the fried meat and any leftover meat juices back to the pot and add salt and pepper to taste.
Put a lid on the pot, turn the heat down and simmer for at least 2 hours or until the meat is tender.
Adjust the seasoning before serving if necessary.