Begin by heating a dry skillet over medium heat. Add the guajillo, ancho, and chile de arbol to the skillet and toast them for 2-3 minutes until they become fragrant and slightly darker in color. Remove from heat and set aside.

In a medium saucepan, combine the toasted chilies, chopped yellow onion, and garlic cloves with enough water to cover the ingredients. Bring to a gentle simmer and allow it to cook for about 10 minutes until the chilies are softened.

Carefully transfer the softened chilies, onions, and garlic into a blender. Include the soaking liquid, ground cumin, ground coriander, and dried oregano. Blend until smooth, adjusting the texture by adding more liquid if necessary. Season with kosher salt and black pepper.

Cut the beef chuck into 2-inch cubes. Season the beef generously with kosher salt and black pepper. Lightly coat each piece with flour.

In a Dutch oven, heat neutral oil over medium-high heat. Brown the floured beef cubes in batches for 3-4 minutes on each side until golden. Remove the beef and preserve the browned bits in the pot.

Return the seared beef to the Dutch oven and pour the blended chile sauce over it. Add bay leaves, bring to a gentle simmer, cover, and reduce heat to low. Cook for 2 hours.

After 2 hours, check the tenderness of the beef. Skim off excess oil if necessary. Serve the Beef Chile Colorado warm with corn tortillas, onion, cilantro, radishes, and lime wedges.