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Cut the beef into 1-inch cubes. Season lightly with salt and pepper.
Heat the oil in a large Dutch oven or heavy-bottomed pot.
Add the beef and brown on all sides for 7 minutes. Remove the beef and set aside.
Add the flour and sauté until slightly golden.
Stir in Juanita’s Ancho & Guajillo Adobo Sauce and beef stock. Bring to a simmer.
Return beef to the pot and stir in water and bay leaf.
Simmer over low heat for 2 hours or until the beef is tender.
Adjust seasoning as needed, and finish with a squeeze of lime.
Serve with warm tortillas and your favorite sides.