Prepare ingredients: Pat dry the meat cubes with kitchen paper. Set aside. Peel the pearl onions and set them aside.
Brown meat: Heat the oil in a Dutch oven or heavy-bottomed pan and brown the meat cubes, in two batches, on all sides and on high heat.
Saute: Return all the meat to the pot and add the tomato paste, stir well and cook, often stirring, for about 1 minute. Add the sherry, mix well, scrape all the browned bits and let bubble until almost all the liquid evaporates.
Cook stew: Add the hot broth, oregano, cumin, bay leaf, salt, and pepper. Stir well, then add the drained chickpeas and the peeled onions. Bring to a boil, turn down the heat and simmer, covered, for about 30-40 minutes until the meat and the onions are tender. Remove the lid during the last 5 to 10 minutes of the cooking time to allow the sauce to thicken slightly.
Thicken stew: If necessary, thicken the sauce with corn starch. Mix the corn starch with a little bit of water until you have a thick yet pourable paste. Stir the paste into the sauce while whisking all the time. Stir well and bring to boil again. Turn off the heat as soon as it boils and stir well.
Adjust the taste with a bit of lemon juice, salt, and pepper. Serve with boiled potatoes or rice.
Homemade beef broth or beef bone broth. Or good quality, low-sodium bought beef broth.