Beef Stew:

• 2 pounds beef stew meat such as chuck roast, cut into cubes
• 1 tablespoon olive oil or vegetable oil

Vegetables:

• 1 large onion, chopped
• 5 to 6 garlic cloves, minced
• 3 cups tomatillos, husked and quartered
• 4 to 5 medium green chilies (Anaheim, Hatch, or poblano), seeded and chopped
• 1 to 2 jalapeños (seeded for milder heat, unseeded for spicy)

Spices:

• 2 teaspoons ground cumin
• 1 teaspoon dried oregano (preferably Mexican oregano)
• 1 teaspoon ground coriander
• ½ teaspoon ground black pepper
• 1 teaspoon salt, or to taste

Broth and Garnish:

• 4 cups beef broth (halal-certified if needed)
• 1 tablespoon fresh lime juice
• Optional garnish: chopped cilantro and/or chopped parsley