In the same pan used for browning the meat, add the tomato paste and heat until bubbling. Add 1 cup of the bone broth OR beef stock and stir around, collecting the meat drippings and mixing in the tomato paste. Transfer to the crockpot.
Remove the meat and put in a crockpot.
In a large skillet pan, heat the oil over medium-high heat and brown the meat in batches for 1-2 minutes, turning until each side is browned. *If you brown all the meat at once, it will reduce the heat of the pan and end up steaming the meat instead of browning it, which is not what you want.
If not already cubed, cut the meat into large chunks. Bring the meat to room temperature and generously season with salt and seasoned pepper on all sides.