In a medium saucepan, bring 4 cups of beef broth to a gentle boil over medium heat. Once boiling, add the dried guajillo, ancho, and arbol chiles. Reduce the heat and let them steep for 10–15 minutes until soft and fragrant.

Remove the softened chiles from the broth, discarding the stems and seeds. In a blender, combine the chiles with broth and a teaspoon each of cumin, oregano, and garlic powder. Blend until smooth, then strain through a fine-mesh sieve into a bowl.

Toss 2 pounds of beef stew meat in gluten-free all-purpose flour, sea salt, and black pepper. In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Sear the beef in batches for 2–3 minutes on each side until browned.

Transfer the seared beef to the slow cooker. Pour the strained chili sauce over the beef and add 2 bay leaves. Stir gently to combine all ingredients.

Cover the slow cooker and set it to cook on High for 4 hours or Low for 8 hours. When finished, the meat should be tender and falling apart.