In a medium saucepan, bring 4 cups of beef broth to a boil over medium heat. Once boiling, reduce heat and add the dried guajillo, ancho, and arbol chiles. Let steep for 10-15 minutes until softened. Remove stems and seeds from the chiles and blend with the onion, garlic powder, oregano, cumin, and salt until smooth. Strain the mixture to achieve a silky sauce.

While the chile sauce is steeping, take about 2 pounds of beef stew meat and place it in a large bowl. Sprinkle it with gluten-free all-purpose flour, salt, and black pepper. Toss until evenly coated.

In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. Add the coated beef chunks and sear for 2-3 minutes on each side until golden-brown. Transfer the seared beef to the slow cooker.

Carefully pour the strained chile sauce over the seared beef in the slow cooker. Stir to ensure all the meat is well-coated. Add 2 bay leaves.

Cover and cook on High for 4 hours or Low for 8 hours. The dish is ready when the meat falls apart easily with a fork.