Sprinkle the cubed up stew meat with salt on both sides. Next, add a bit of flour to a shallow plate and dip each piece of meat into the flour, dusting off any excess.
Place a large Dutch oven over medium heat. Add a few tablespoons of oil to the bottom of the pan. When hot, add the pieces of meat, in batches, until browned on each side, about 2 minutes per side. Remove and repeat until you’ve worked through the meat. This took me about 15 minutes.
Add an additional teaspoon or two of oil, if needed. Next, add the onion, tomato paste, cumin, paprika, coriander, dried oregano and a few pinches of salt. Mix together until onions are slightly softened, about 5 to 7 minutes. Mix in the garlic and then pour in the soy sauce and using a spoon, scrape the bottom of the pan, getting up any bits.
Pour in the beef broth and add the meat back to the pot. Bring the pot to a gentle boil and then immediately bring the heat down to medium-low. Cover the pot and simmer for about 2 to 3 hours, adding a bit more broth if needed. At the 2 hour mark, add the delicata squash and potatoes and cook for an additional 1 hour, or until the potatoes are tender. Give the sauce a taste (it'll be hot) and add any additional salt, if needed. Serve over cauliflower mash.