Preheat oven to 350F.

Add a large dutch oven pot over medium high heat. Let heat up for 4-5 minutes.

Season the beef stew meat with salt (and black pepper, if desired). Add the olive oil, then the stew meat to the dutch oven.

Sear 2-3 minutes on each side.

Add the remaining ingredients and stir to combine. Cover with the dutch oven lid.

Carefully transfer to the oven to cook 2-3 hours, until the meat is super tender.

Spoon the meat out of the stew to shred between two forks, then add back to the dutch oven to soak in the sauce. Set aside to cool to room temperature.

While the stew is slow cooking, make the dough by combining the flour, salt, and sugar in a large bowl. Add the olive oil and vinegar. Mix until sand-like texture.

Add the water and mix until a shaggy dough, then turn out on a clean surface to knead until a smooth and pliable dough. Cover and let rest at room temperature for 30 minutes.

To Assemble the Empanadas:

On a floured surface, roll out the dough to 1/4" thick. Using a 4-5" cookie cutter (or drinking glass), cut out as many circles as you can. Re-roll the dough, if necessary.

Use a fine mesh strainer to transfer the stew to a bowl so that you don't have any liquids. Add 2-3 tbsp of the stew into the center of each dough circle.

Fold over the dough to create a half moon shape and pinch the ends to seal. Use a fork to crimp the edges together.

To Fry: Heat up 1-2" of neutral frying oil over medium heat until glistening, about 8-10 minutes. Fry the empanadas in small batches, until deeply golden and crispy on all sides. Remove with a large fork to a paper towel lined plate.

To Bake: Place the empanadas on a rimmed baking pan lined with parchment paper. Generously brush each with olive oil, then bake 15-20 minutes at 400F, until deeply golden. Flip halfway through.

Add all ingredients to a high speed blender to pulse until smooth. Enjoy with the warm empanadas!