To a pot of simmering water, add tomatillos and 2 serrano peppers. Cook just until tomatillos turn from bright green to olive green. Let sit off the heat while you prep the beef.
Using a slotted spoon, transfer tomatillos and serrano peppers to the blender. Also add, onion, garlic, cilantro, 2 cups of broth, 1/2 tsp pepper and salt, to taste. Blend on high until smooth, Set aside.
Add sliced bacon to a deep skillet or pot and heat to medium heat. Cook the bacon until most of the fat renders out and bacon is crispy. Remove bacon from pot and excess fat. Reserve bacon. Season the beef chunks with one teaspoon each of salt, pepper and granulated garlic. Add the beef to the skillet and cook just until lightly browned all around. Add the whole green onions and 2 remaining serrano peppers. Sauté for 3 minutes.
Pour the tomatillo salsa into the pot with the beef. Pour in the 2 cups of remaining broth. Add bay leaves. Bring to a boil, reduce heat to a simmer. Taste for salt. Cover and continue cooking for 30 minutes or until beef is tender. Add the bacon and beans once beef is tender. Cook for 10 minutes. Garnish as you like, with onions, cilantro, radishes, lime and avocado. Serve with warm corn tortillas.