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Trim fat from meat; cut into 1-inch pieces. Pat meat dry with paper towel. In a 5- to 6-quart Dutch oven, cook half the meat in 1 tablespoon of the hot oil over medium heat, turning to brown evenly. Using a slotted spoon, remove meat from pan. Add remaining oil and meat, chopped onion and garlic to pan. Cook until meat is brown and onion is tender. Drain fat. Return all meat to pan.
Add beef broth, beer, hot pepper sauce, oregano, allspice, salt and bay leaves. Bring to boiling; reduce heat. Simmer, covered, for 60 to 75 minutes or until meat is nearly tender.
Stir in sweet potato, parsnips, carrots, apple, beans and green chilies. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaves. If you like, serve stew with corn bread muffins.