Put the beef, lime juice, orange juice, chili powder, cumin, salt, coriander, orange zest, and garlic in a large dutch oven, or heavy-bottomed pot, and add about ½ cup Pacific Gluten Free beef stock and just enough water to cover. Bring to a boil, and then reduce to a simmer over medium-low heat and cook, covered, for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 1/2 to 3 hours, stirring occasionally.