In a medium pot, bring beef broth to a rolling boil. Add the dried guajillo, ancho, and arbol chiles, then reduce heat and let them steep for 10-15 minutes until softened.

Once the chiles are softened, carefully remove them from the broth, discarding their stems and seeds. In a blender, combine the chiles with the broth, onion, oregano, cumin, garlic powder, and salt. Blend until smooth.

Toss the beef stew meat in gluten-free flour and sear in a skillet with avocado oil over medium-high heat for 2-3 minutes per side until browned.

Transfer the seared beef to your slow cooker. Pour the strained chile sauce over the meat, then gently stir to combine all ingredients.

Cover the slow cooker and cook on High for 4 hours or Low for 8 hours.