Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Once shimmering, add 1 cup of chopped scallions and 4 minced garlic cloves. Sauté for about 2–3 minutes until fragrant and the scallions become tender.

Stir in 1 can of diced tomatoes (with juices) and 1 cup of chopped cilantro into the pot. Cook for an additional 2 minutes.

Add 2 pounds of beef stew meat to the pot, stirring well to coat. Cook for 5–7 minutes until the beef is nicely browned.

Pour in 1 cup of light beer (or beef broth) and 1–2 cups of water. Then, add 2 teaspoons of cumin, 1 teaspoon of adobo seasoning, 1 teaspoon of achiote, and 1 bay leaf. Bring to a gentle boil.

Cover the Dutch oven and reduce the heat to low, simmering for about 1.5 hours.

After 1.5 hours, add 2 cups of baby red potatoes (halved) to the pot and stir gently. Cover again and continue to simmer for an additional 20 minutes.

Once the potatoes are done, taste and adjust seasoning with more salt if needed. Serve over a bed of fluffy rice or in bowls as is.