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In a large Dutch oven or stockpot, combine the beef stew meat, onion, garlic, bay leaves, cumin, oregano, paprika, coriander, cloves, salt, black pepper, beef broth, and water. Bring to a gentle boil over medium-high heat, then reduce to a simmer.
Place the guajillo, ancho, and pasilla chilies in a bowl. Cover with hot water and let soak for 15-20 minutes until softened. Drain and transfer the chilies to a blender.
To the blender, add the cinnamon stick, whole cloves, and a cup of the cooking liquid from the pot. Blend until smooth, adding more liquid if needed to achieve a silky consistency.
Heat vegetable oil in a skillet over medium heat. Carefully pour the chili sauce into the skillet and cook for 5-7 minutes, stirring occasionally, until it darkens and thickens slightly.
Pour the prepared chili sauce into the pot with the simmering beef. Stir well to combine, cover, and let simmer over low heat for 2-3 hours, or until the beef is fork-tender and the flavors have melded beautifully.
Serve the birria hot, accompanied by warm corn tortillas and garnished with cilantro, onions, lime wedges, and radishes.