In a large skillet, at medium heat, pour in 1 ½ tablespoons of avocado oil. Add the garlic, serrano pepper and ancho peppers.

In a large pot on another burner, at medium heat, pour in 1 ½ tbsps. of avocado oil and preheat for a few minutes.

After a few minutes, the garlic and chiles should begin to sizzle and become slightly aromatic. Flip ancho chiles as needed so they don’t burn. After 2 minutes, add the tomatoes to one side of the skillet. Move chile ancho on top of tomatoes. Continue cooking until tomatoes start to release their juices and become slightly soft. Pour in 2 cups of water and let it come to a simmer for 6 minutes, then turn the heat off. Make sure ancho peppers are covered with water.

In the large pot with preheated oil, add all the beef. Spread out evenly. Season with ½ tsp each of salt and pepper. Stir to combine. Let it cook for 6-7 minutes, stirring as needed.

To the beef, add the onions, celery, and carrots. Stir well to combine and cook for 3 minutes. Pour in the warm broth. Stir to combine and continue cooking at a steady simmer.

Using tongs or a slotted spoon, transfer the softened ancho peppers, serrano and tomatoes to the blender jar. Pour in all the liquid from the skillet. Add the cumin seeds, thyme, marjoram and oregano, 1/3 tsp pepper and salt to taste. Blend on high until very smooth.

Pour the sauce into the larger pot with simmering beef. Pour 1 cup of water into the blender jar, swirl, then pour into pot with beef. Stir well to combine and bring to a light simmer. Add bay leaves. Mix in the barley. Taste for salt. Add the chile the arbol for a touch more heat. It’s optional. Continue cooking for 25 minutes.

After 25 minutes, add the potatoes and continue cooking for 20 minutes or until potatoes are fork tender. The stew will thicken as it cooks down. If you prefer it to be more soup like, add an additional 2 cups of broth. Ladle into shallow bowl. Garnish with finely chopped parsley. Serve with crusty bread!