Prepare the beef broth by boiling 3 cups in a medium saucepan and steep dried chiles for 10-15 minutes. Strain and blend with onion, oregano, cumin, garlic powder, and salt until smooth.

Coat 2 pounds of beef stew meat in a bowl with gluten-free flour, sea salt, and black pepper. Sear in a large skillet with avocado oil until brown.

Transfer seared beef to the slow cooker, pour over the strained chile sauce, add bay leaves, and stir to combine.

Cover and cook in the slow cooker on high for 4 hours or low for 8 hours.

Remove bay leaves, stir, and serve warm over rice or with tortillas.