Heat oil in Dutch oven over medium high heat. Add beef pieces, onion and garlic; cook and stir until beef is browned. Pour off drippings. Combine oregano, cumin, red pepper flakes and salt; sprinkle over beef. Add 3 cups tomatoes and water, stirring to combine. Reduce heat to low; cover tightly and simmer 1 hour and 55 minutes or until beef is tender, stirring occasionally. Drain green chilies and add to beef mixture. Combine cornstarch and a small amount of water, and slowly add to the stew and cook, uncovered, until stew comes to a boil and thickens. Stir in remaining tomatoes, garnish with green onion tops.
Makes 4 servings.

Calories per serving 250 Fat 8 g Cholesterol 85 mg Sodium 546 mg