Heat olive olive in large skillet over medium-high heat. Add onions and cook until softened, about 7-9 minutes, stirring often. Add garlic and continue to cook for 2 minutes.
Add all dry spices and beef and cook until beef is browned and no longer pink, breaking meat up with a spoon.
Reduce heat to medium and add beef stock, tomato paste and Worcestershire sauce. Stir until well combined and simmer for about 25 minutes, stirring often. Can be made a day or two in advance and stored in refrigerator.