In a large pot or dutch oven, heat olive oil until shimmery.

Add stew meat to pot, and brown on all sides, about 5-8 minutes.

When beef has browned, remove from pan and set aside.

Add onion and garlic to pot, and soften until fragrant, making sure to stir often to prevent burning. Cook about 4-6 minutes to softened and very lightly browned.

Add stew meat back to pan.

Stir in chiles and let cook to fragrant, stirring well to mix, another 5 minutes. If adding jalapeno for heat, add to dish with green chilies.

Season well with cumin, oregano, and black pepper.

Stir in broth and water and raise heat to high, bring to a boil, then reduce heat to medium.

Let reduce, simmering for 40 minutes, until stew meat is soft and tender.

Season with cayenne and salt, tasting before adding to be sure you add just enough for your tastes.

Plate with fresh shredded cheese, chives, or fresh slices jalapeños.