1. Drizzle olive oil in your stew pot, turn heat on medium-high, add your beef, and sprinkle flour on top. Cook until the meat is browned.
2. Add your onions, potatoes, garlic, and salt to the meat and cook till the onion and garlic are fragrant, about 2-3 minutes.
3. Add remaining ingredients and cook till the potatoes are done.
NOTE: For the green chile, if you’re buying it in a can get two or three cans (they’re small) and I recommend a variety of hot and mild so you can adjust the heat to your liking. If you happen to find it frozen (this really is the best), go slowly when adding to your recipe. I break off a frozen chunk and toss it in the pot but let it cook until the chile is completely defrosted and fully incorporated before I add more. Also, I like for there to be a fair amount of broth so feel free to adjust the water/beef bullion accordingly.