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Set a large 6-8 quart pot over medium-high heat. Add the oil. Once hot, add the beef stew meat into the pot along with the adobo seasoning. Stir to coat and brown the meat on all side, 5-7 minutes.
Next add in the chopped onion, peppers, garlic, cilantro, cumin, chili powder, paprika and beef bouillon. Stir and sauté the veggies with the beef another 5 minutes to soften.
Stir in the tomatoes, beer, and 2 cups water. Turn the heat down to medium. Cover and simmer the stew for 1 ½ to 2 ½ hours, or until the beef is very tender. Stir occasionally.
When the beef is getting close to fork-tender, peel and chop the potatoes into ½ inch cubes.
Once the beef is soft and shreddable, stir in the potatoes. Cover and simmer another 15-20 minutes until the potatoes are soft and the stew base has thickened.
Stir in the lime juice. Taste, then add more adobo seasoning if needed. Serve as a stew, as taco filling, or over rice.