Begin by bringing 4 cups of beef broth to a boil in a medium saucepan. Add in 2-3 dried guajillo, ancho, and arbol chiles. Allow them to steep for 10-15 minutes.

Remove chiles from the saucepan and discard any stems and seeds. In a blender, combine softened chiles with broth, 1 chopped yellow onion, 1 tsp oregano, 1 tsp cumin, 1 tsp garlic powder, and 1 tsp sea salt. Blend until smooth and strain through a fine-mesh sieve.

In a large skillet, heat 2 tbsp avocado oil over medium-high heat. Toss 2 lbs beef stew meat with 1/4 cup gluten-free flour, 1 tsp sea salt, and 1/2 tsp black pepper. Sear beef for 2-3 minutes on each side until browned.

Pour strained chile sauce over browned beef in slow cooker. Add 2 bay leaves and gently stir. Cover and cook on High for 4 hours or Low for 8 hours.

Once done, remove bay leaves, stir, and adjust seasoning if needed. Serve over rice or with tortillas.