Heat oil in a large nonstick skillet, Dutch oven or pot over medium-high heat. Add steak and brown well on both sides, about 5 min. Transfer to a 4-quart slow cooker using, with all remaining ingredients except cilantro. Cook until meat is fork-tender, 10 to 12 hr on low or 5 to 6 hr on high for slow cooker or 3 hr at a simmer on the stove.
Remove meat; shred and return to stew. Serve with cilantro and rice and beans if desired.
Be sure to cook up some yellow rice and beans to serve with this deliciousness.