In a dry skillet over medium heat, toast the guajillo, ancho, and chile de arbol for 2-3 minutes until fragrant, stirring frequently to prevent burning. Once toasted, remove the chilies from the heat and place them into a pot with chopped yellow onion and garlic cloves. Cover with simmering water and let soak for about 10 minutes until softened.

Transfer the soaked chilies, onion, and garlic into a blender. Add 1 cup of the soaking liquid and blend on high until the mixture is completely smooth, creating a vibrant sauce. Season the sauce with kosher salt and freshly ground black pepper to taste, ensuring the flavors are balanced.

While the sauce blends, cut the beef chuck into 2-inch cubes, and season generously with kosher salt and black pepper. Dust each piece lightly with flour for improved browning.

In a large Dutch oven, heat a couple of tablespoons of neutral oil over medium-high heat. Add the seasoned beef in batches, browning all sides for about 6-8 minutes until a deep golden crust forms.

Carefully remove any excess oil from the Dutch oven. Return the beef to the pot, pour in the blended chile sauce, and add enough beef broth to cover the meat. Toss in fresh bay leaves. Stir everything together to combine well.

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and let simmer for about 2 hours, stirring occasionally. Skim off any excess oil that rises to the surface.

When the beef is fork-tender and the sauce has thickened beautifully, serve your Beef Chile Colorado with warm corn tortillas and fresh toppings like diced onion, chopped cilantro, sliced radishes, and lime wedges.