Begin by patting the 2 pounds of beef or lamb stew meat dry using paper towels. Season the meat with salt and pepper, and set it aside.

In the Dutch oven, add 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the meat in batches and brown each side for 3-5 minutes until caramelized.

Lower the heat to medium, add the chopped yellow onion, and sauté for 5-7 minutes until translucent. Stir in 4 minced garlic cloves and 2 chopped green bell peppers, cooking for another 3-5 minutes.

Add 1 teaspoon of ground cumin, 1/2 teaspoon of dried oregano, and 1/4 teaspoon of cayenne pepper, stirring to toast for 1 minute.

Pour 4 cups of broth into the pot, scrape any browned bits, add the green chilies and meat, then cover and simmer on low for 2-3 hours until tender.

Taste and adjust seasoning with salt and pepper. If too thin, simmer uncovered for 15-20 minutes to thicken. Serve hot with fresh cilantro.