Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       Ounces       Dried New Mexico chiles
   3       cup          Water
     1/2   cup          Olive oil
   2       Large        onions, chopped
   3       Cloves       garlic, minced
   5       pound        Boneless chuck-cut 1" cubes
     1/2   cup          Flour
     1/4   cup          Cilantro, chopped
   2       Teaspoon     Ground cumin,cloves,oregano
   2       Teaspoon     Rosemary
   2       Teaspoon     Tarragon
  56       Ounces       Tomatoes
  14 1/2   Ounces       Beef broth

Preparation:

Rinse chiles; discard stems and seeds. Break chiles into pieces. Combine chiles and water in 2 1/2 to 3 qt.pan. Bring to a boil over high heat; then reduce heat, cover , and simmer until chiles are soft (abt. 30 min.) Puree chiles and liquid in blender--strain thru wire strainer using spoon. Discard residue, set puree aside. Heat oil in a 6 to 8 qt. pan over med. heat; add onions and garlic and cook, stirring often, until onions are soft. Sprinkle meat with flour. Add meat and chile puree to pan and cook, stirring, for 5 min. Add cilantro, cumin, cloves, oregano, rosemary, tarragon, tomatoes (break up with spoon), and their liquid, and broth . Bring to a boil over high heat; reduce head and simmer, uncovered, until meat is very tender when pierced (3-4 hrs), stirring often.