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Pat the meat dry with paper towels and sprinkle with salt and pepper.
Heat oil in a large skillet or dutch oven. Working in batches add the stew meat, cooking on each side for 2-3 minutes to sear. Be careful not to crowd the pan. Continue until all meat has been seared and meat removed from the skillet.
Add the onion and jalapeno to the skillet and cook until softened. Add the garlic and cook an additional 30 seconds.
Stir in the flour and cook for 2-3 minutes.
Pour in the beef broth and use a wooden spoon to scrape the bottom of the pan to remove any stuck bits.
Add the tomato sauce, and spices. Stir together to combine. Add in the bay leaves.
Bring to a simmer, cover and reduce heat to low, cook for 30 minutes until beef is tender. (beef is not shredded but served in chunks).
Remove bay leaves and top with fresh diced cilantro.
Heat comal or medium skillet over low/medium heat and toast fresh flour tortillas until lightly charred.
Serve carne guisada with the flour tortillas, pico de gallo, lime wedges and sour cream.