• 3 lbs beef chuck roast, cut into 2-inch pieces

• 2 tbsp vegetable oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 3 dried guajillo chiles, stemmed and seeded

• 2 dried ancho chiles, stemmed and seeded

• 1 (14.5 oz) can diced tomatoes, undrained

• 1 tsp dried oregano

• 1 tsp ground cumin