In a dry saucepan, toast the chilies over medium heat for 1-2 minutes to bring out their flavor, then add 2-3 cups beef stock and bring to a gentle boil. Turn off the heat, cover and steep for at least 25 minutes.

Start your slow cooker preheating on high.

Dust the beef cubes with the flour and season with the salt and pepper.

In a large skillet, heat the oil over medium-high heat and sear the meat, working in batches, about 5 minutes. Don’t stir too much or too quickly, you want it very browned. Remove the meat to the slow cooker.

Reduce the heat to medium and add the onion; cook until soft

Add the garlic, cumin and oregano and cook for about 1 minute to bloom the flavors, and then add this to the steeping peppers.

Deglaze the skillet with the remaining beef stock and then this add to your slow cooker.

Transfer the chilies and their broth to a blender and puree until smooth.

Add the chili puree and the bay leaves to the beef in the slow cooker, stir and cook on the high setting for 1 hour.

Reduce to the setting to low, remove lid and cook for an additional 2 hours, stirring periodically to thicken.

Serve on tortillas or over Mexican Rice. Garnish with cilantro or chives and some fresh diced Roma tomatoes.