Start by cutting the beef stew meat into 1-inch cubes. Chop one onion, mince three cloves of garlic, and dice four fresh tomatillos along with two jalapeños—seeding them for less heat, if desired.

In a large pot or Dutch oven, heat two tablespoons of olive oil over medium-high heat until shimmering. Add the cubed beef in a single layer, browning it for about 5–7 minutes. Remove the beef from the pot and set it aside.

Using the same pot, add the chopped onion and sauté for about 3–4 minutes until translucent. Stir in the minced garlic and diced jalapeños, cooking for an additional 1–2 minutes.

Add the diced tomatillos to your pot along with four cups of beef broth, one tablespoon of ground cumin, one tablespoon of dried oregano, and one teaspoon of ground coriander. Bring the mixture to a boil.

Return the browned beef to the pot and season the mixture with salt and freshly ground black pepper to taste. Reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours.

Once the beef is tender, stir in the juice of one fresh lime. Garnish with fresh cilantro or parsley before serving.