Heat the oil in a frypan and brown the beef in batches. Transfer to a casserole dish.
In the frypan, add the onions and cook until soft. Add garlic, oregano, turmeric and cumin and cook until fragrant. Add tomatoes, beef stock and tomato paste. Bring to a simmer.
Pour tomato mixture over beef, add bay leaves and cinnamon stick. Bake, covered, in a moderately hot oven for 1 hour.
Remove lid and bake another 30 minutes. Stir in potatoes and leeks. Bake uncovered another 20 minutes or until potatoes are tender. Discard cinnamon stick and bay leaves and stir in the beans and dill until heated through.