Add the garlic and red onions and sauté until the onions soften, about 5 minutes. Mix in cumin and oregano. Add the chili puree from the blender, the broth, tomatoes, wine, agave and espresso; stir to blend. Return the beef and any juices to the pot; stir to coat. Bring to boil and reduce to simmer. Cover and place the pot in the oven. Braise until the beef is very tender, about 2 hours, 30 minutes.