In a large pot, heat the cooking oil over medium-high heat. Add the cubed stew meat and brown it on all sides. Remove the meat from the pot and set it aside.

In the same pot, add the diced onions, minced garlic, and chopped jalapeño peppers. Sauté for about 3-4 minutes until the onions are translucent and fragrant.

Stir in the diced carrots and celery. Sauté for an additional 3-4 minutes to soften the vegetables.

Return the seared stew meat to the pot. Add the cumin powder, chili powder, paprika, salt, and black pepper. Stir to coat the ingredients with the spices.

Add the can of diced tomatoes (with their juices) to the pot. Then, pour in the beef broth. Stir well to combine all the ingredients.

Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for about 1 to 1.5 hours, or until the stew meat becomes tender and the flavors meld together. Skim any foam that forms on the surface.

Taste the soup and adjust the seasonings, adding more salt, pepper, or spices if needed to suit your taste.

Ladle the spicy Jalapeño Beef Soup into bowls. If desired, garnish with fresh cilantro leaves and a dollop of sour cream to balance the heat.

Serve hot and savor the bold and spicy flavors of this comforting soup.