Heat the oil in a dutch oven over high heat.

Add the beef and sear on all sides for about 5 minutes.

Reduce the heat to medium, add the bacon, onions, garlic, serrano pepper and saute for another 5 minutes.

Add the spices, stir for a minute, then add the red wine to deglaze the pan.

Reduce the heat to low then add the chicken stock, tomato sauce, apple cider vinegar and prunes.

Cover the pot with a lid and cook for 30 minutes.

Remove the cinnamon stick and bay leaf, put lid back on and simmer for another 30 minutes, or until the beef is tender.

Garnish with cilantro or parsley if desired.