Pat the beef cubes dry with paper towels to ensure a good sear. Heat a tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the beef in batches, searing for about 5-7 minutes until browned on all sides. Transfer to a plate and set aside.

In the same Dutch oven, add another splash of olive oil if needed, and sauté the chopped onion for about 5 minutes until translucent and fragrant.

Stir in the minced garlic and cook for another minute. Then, add the tomatillos, green chilies, and jalapeños. Cook for several minutes, allowing the vegetables to soften.

Sprinkle in ground cumin, dried oregano, ground coriander, black pepper, and salt. Stir thoroughly to combine and let it cook for another minute.

Return the seared beef to the pot. Pour in the beef broth and scrape up any browned bits from the bottom. Bring to a gentle boil, reduce heat to low, cover, and simmer for 1.5 to 2 hours.

After simmering, stir in the fresh lime juice and adjust seasoning as necessary. Taste and enhance flavors.

Garnish with chopped cilantro or parsley and serve hot, with warm tortillas, over rice, or as nachos.