Heat 1 tablespoon olive oil in a skillet and brown the beef stew meat. Do not over crowd the skillet with meat and add more oil as needed.

Place the browned stew meat into a 6 or 7 quart crock pot.

Add the pinto beans and black beans to the crock pot.

Next add the diced onion,  chopped sweet bell peppers, and minced garlic.

Add the un-drained stewed tomatoes and Rotel Tomatoes and chilies to the crock pot.

Add the ground cumin and dried oregano to the crock pot.

Add the Salsa Verde to the crock pot and mix well to combine.

Place the lid on the crock pot and cook on high for 4 to 5 hours or low for 6 to eight hours.