Preheat oven to 300 degrees.
In a Le Crueset Dutch oven heat up the canola oil on medium heat.
Remove stewing meat from pkg, rinse and dry thoroughly with a paper towel.
Adding small batches of the stewing meat, brown the meat.
Remove each batch before adding another.
Once all meat has been browned, add it back to the pot.
Add all the spices, sliced onion, green pepper, yellow pepper, jalapeños and the beef broth.Stir to combine.
Place covered Dutch oven into oven and cook for 3 hours.
Remove from oven.
Wrap corn tortillas in aluminum foil and place in oven. Let warm for 10-15 minutes.
Serve the stew with pico de gallo, guacamole, shredded cheese, fresh cilantro, sour cream and slices of lime.