Spicy Beef, Bean and Vegetable Stew

1 pound boneless beef chuck pot roast
2 tablespoons olive oil or vegetable oil
1 cup coarsely chopped onion (1 large)
3 cloves garlic, minced
2 14 1/2 - ounce cans reduced-sodium beef broth
1 12 - ounce bottle dark beer (such as stout, porter or lager) or 1 1/2 cups reduced-sodium beef broth
2 -3 teaspoons bottled hot pepper sauce
1 1/2 teaspoons dried oregano, crushed
1/2 teaspoon ground allspice
1 teaspoon sea or kosher salt
2 bay leaves
1 large sweet potato, peeled and cut into 1-inch pieces (about 1 1/2 cups)
2 medium parsnips, peeled, halved lengthwise and cut into 1-inch pieces (about 1 1/4 cups)
2 medium carrots, halved lengthwise and cut into 1-inch pieces (about 1 cup)
1 cup coarsely chopped, peeled firm, tart apple (such as Granny Smith, Rome Beauty or Stayman Winesap) (1 large)
1 15 1/2 - ounce can butter beans, rinsed and drained
1 4 - ounce can diced green chilies
Corn bread muffins (optional)

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.