Taskebab

Cut the meat into 1-inch cubes if not already cubed, ensuring uniform sizes for even cooking.

Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Working in batches to avoid overcrowding, add the meat cubes to the hot oil and brown them on all sides until golden, about 3-4 minutes per batch. Transfer browned meat to a plate.

Add the sliced onion to the same pot and sauté until softened and translucent, about 3-4 minutes.

Pour in the liquid tomato paste and stir well to combine with the onions and browned bits from the pot.

Return all the browned meat to the pot and stir to coat evenly with the tomato mixture.

Add the sugar, salt, pepper, and oregano seasoning, stirring to distribute evenly throughout the stew.

Bring the mixture to a gentle boil, then reduce heat to low, cover partially with a lid, and simmer for 45-50 minutes until the meat is very tender.

Stir occasionally during simmering to ensure even cooking and to prevent sticking. The sauce should thicken and the flavors meld together.

Taste and adjust seasoning with additional salt, pepper, or oregano as needed before serving.