How to Make It
In a Dutch oven, heat 1/2 tablespoon of the oil. Add one-quarter of the beef, season with salt and pepper and cook over high heat, without stirring, until brown on the bottom, about 3 minutes. Add the onions to the pot and cook over moderate heat, stirring, until softened but not browned, about 4 minutes.
Return the browned beef with any accumulated juices to the pot and stir well. Add the beer and 2 cups of water and bring to a boil. Simmer over low heat, stirring occasionally, until the beef is very tender, about 2 hours. Stir in the red and yellow bell peppers and cook until softened, about 12 minutes. Add the green chiles and simmer until heated through, about 5 minutes. Season with salt and pepper and serve.