1. Pat the stew meat cubes thoroughly dry with paper towels. This is a crucial step for browning! Season the meat generously all over with salt and freshly ground black pepper.

2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the meat in a single layer, working in batches if necessary to avoid overcrowding the pot. Brown the meat on all sides until deeply caramelized, about 3-5 minutes per side. Remove the browned meat to a plate and set aside. Do not clean the pot; the browned bits are flavor.

3. Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and chopped green bell peppers, cooking for another 3-5 minutes until the peppers start to soften slightly and the garlic is fragrant.

4. Stir in the ground cumin, dried oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.

5. Pour in the beef or chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the undrained chopped green chilies. Return the browned meat and any accumulated juices from the plate to the pot.

6. Bring the liquid to a gentle simmer. Once simmering, reduce the heat to very low, cover the pot tightly, and let it cook for at least 2 to 2.5 hours, or up to 3 hours, stirring occasionally. The key here is low and slow heat; this extended gentle simmer is what breaks down the connective tissues in the meat, ensuring it becomes incredibly tender and fall-apart soft without drying out. You’ll know it’s ready when the meat can be easily shredded with a fork.

7. Taste the stew and adjust seasoning with additional salt and pepper as needed. If the sauce is thinner than you prefer, you can uncover the pot and simmer on low for another 15-20 minutes until it thickens slightly.

8. Ladle into bowls and garnish with fresh chopped cilantro, if desired. Serve hot with your favorite side, like rice or warm tortillas.