Begin by boiling 4 cups of beef broth in a medium saucepan over medium heat. Add the dried guajillo, ancho, and arbol chiles, and steep for 10-15 minutes until softened.

Remove the chiles, discard stems and seeds, and blend them with the chopped onion, oregano, cumin, garlic powder, and salt until smooth.

Strain the mixture through a fine-mesh sieve for a silky, rich sauce.

Prepare the beef stew meat by tossing it with gluten-free flour, black pepper, and a pinch of sea salt in a large bowl.

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Sear the beef in batches for 2-3 minutes per side until golden.

Transfer the seared beef to your slow cooker, ensuring it’s evenly distributed. Pour the strained chile sauce over the beef, coating well.

Add 2 bay leaves to the mixture. Stir gently to combine.

Cover the slow cooker and set it to cook on high for 4 hours or on low for 8 hours.

Once cooked, check for doneness—the meat should pull apart with a fork.

Remove bay leaves and serve warm over rice or tortillas with your favorite toppings.