Hydrate the chiles by boiling 4 cups of beef broth, then steep 4 guajillo chiles and 2 ancho chiles for 10-15 minutes.

Blend the softened chiles with chopped onion, cumin, oregano, and strained beef broth until smooth, then strain through a sieve.

Toss stew meat with gluten-free flour, salt, and pepper, then sear in avocado oil until golden brown.

Combine the browned beef and strained chile sauce in the slow cooker, adding bay leaves before cooking.

Slow cook on High for 4 hours or Low for 8 hours until beef is tender.