Remove seeds and stems from the California and ancho chiles. Remove the stems from the arbol chiles but leave the seeds in. Cover all the chiles with warm water and allow to soak for 15 minutes to soften. Drain and set aside.

Heat a wide-bottom pan or dutch oven over high heat. Season the beef all over with salt and pepper. Sear the beef in batches until brown on all sides. Remove from the pan. Add the onion slices to the pan along with the garlic cloves. Lightly caramelize on both sides. Rub the dried oregano between your fingers over the pan and toss the onions and garlic with the oregano. Remove from the heat and place the onions, garlic, chiles and tomato in a blender jar. Puree on high until smooth. Return to the pan with the beef broth and seared stew meat. Bring to a simmer, cover and cook very gently for 3 hours stirring once every hour or so to make sure nothing is sticking to the bottom of the pan.

While beef is cooking, place the potatoes in a small saucepan. Cover with cold water, season with a pinch of salt and simmer for 10 minutes until tender. Drain and add to the beef stew. Cook for 5 minutes to allow the potato to absorb some of the flavor of the stew. Taste and adjust the seasoning with salt. Serve in warm bowls with the minced onion, chopped cilantro and a squeeze of lime.

Enjoy with a glass of Cakebread Cellars Zinfandel, Red Hills