Ingredients

    * 9 New Mexico dry chiles - washed, with stems and seeds removed
    * 3 cups water
    * 5 pounds boneless beef chuck roast, trimmed of fat
    * 1/2 cup all-purpose flour
    * 1 tablespoon kosher salt
    * 1 tablespoon black pepper
    * 3 tablespoons olive oil
    * 1 large yellow onion, chopped
    * 2 cups beef stock or water

Directions

   1. Place chiles and 3 cups water into a medium stockpot, and bring to a boil. Remove 
from heat and steep for 30 minutes to soften. Strain into a bowl, reserving the cooking 
liquid. Place the chiles and some of the liquid into a blender, and puree until smooth. 
Add more liquid as necessary to form a smooth sauce. Pass sauce through a fine mesh 
strainer to remove any seeds and the tough skins; set aside.
   2. Cut the roast into 1 to 2 inch chunks. In a medium bowl, combine flour, salt, and 
pepper. Dredge the beef chunks in the seasoned flour; set aside.
   3. Heat olive oil in a large pot over medium heat. Saute onion until tender and 
translucent, about 5 minutes. Add beef chunks a few at a time, so as not to overcrowd 
the pot, and cook until evenly brown. Remove cooked meat, and continue browning 
remaining meat. Return reserved cooked meat to the pot. Stir in pureed chile mixture. 
Add beef stock to just cover beef chunks, or to personal preference. Bring to a boil 
over medium heat. Reduce heat to lowest setting, and simmer for 3 hours, or until meat 
is tender. If necessary, adjust with more stock during cooking.