Bring 4 cups of beef broth to a boil in a medium saucepan. Remove from heat and add the dried guajillo, ancho, and arbol chiles. Let steep for 10–15 minutes until softened.

Transfer softened chiles to a blender along with the onion, ground cumin, garlic powder, and 1 cup of the soaking liquid. Blend on high until smooth.

Strain the blender mixture through a fine-mesh sieve to remove gritty bits.

Toss the beef stew meat in a bowl with gluten-free all-purpose flour, sea salt, and black pepper for seasoning.

Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add the coated beef in batches, searing for 3–4 minutes on each side until browned.

Pour the strained chile sauce over the browned beef in the slow cooker, add 2 bay leaves, and stir gently. Set to High for 4 hours or Low for 8 hours.

Once cooked, remove bay leaves and check the seasoning, adjusting salt and pepper as needed. Serve warm over rice or with tortillas.