5 cups beef broth, divided
8 dried large red chili peppers (Guajillo, New Mexico, or Ancho), seeded and stems removed
6 tablespoons olive oil, divided
1 medium onion, coarsely chopped
6 cloves garlic, smashed
1 teaspoon ground cumin
1/4 teaspoon ancho chile powder
1 teaspoon dried oregano
1 tablespoon tomato paste
2-1/2 pounds beef chuck, cut into 1-inch cubes
1 tablespoon all-purpose flour
2 teaspoons Kosher salt
1 teaspoon black pepper
1 bay leaf
1. Remove stem and seeds from the dried chili peppers; add to small saucepan with beef broth, then simmer on low until the peppers have softened completely (30 minutes).
2. Meanwhile, in a large Dutch oven, sauté the onion and garlic in 1 tablespoon of olive oil, until the onion is translucent. Add the cumin, oregano, and ancho chile powder and stir for two minutes.
3. Blend the sauce together by carefully adding the rehydrated chili peppers and soaking broth to a high-speed blender; blend with the sautéed aromatics and tomato paste until smooth.
4. Toss the beef cubes with the flour, Kosher salt, and pepper; brown beef cubes in 2 tablespoons of olive oil in the large Dutch oven.
5. Add 3 cups of beef broth to the beef, a bay leaf, and then simmer, covered, on low for 1 hour.
6. Remove the lid, and add the red sauce. Simmer uncovered on low for an additional 45 minutes, until the sauce is thickened.
Serve with flour or corn tortillas or rice. Garnish with fresh cilantro, radishes, lime wedges, and fresh slices of jalapeño.