1. Cut the beef into 1 1/2 inch cubes.
2. Rinse chillies, discard stem and seeds.
3. Combine chilies with the water and bring to boil.
4. Now reduce heat and cover and cook till chilies are soft.
5. In a mixer blend the chilies and water till it is pureed.
6. Rub the puree through a wire strainer.
7. Heat oil in a pan, add onions and garlic, cook stirring often until the onions are soft.
8. Sprinkle meat with flour and add to the pan along with chilly puree and stir for 10 minutes.
9. Add coriander, clove, rosemary, oregano, cumin, tarragon, tomato puree and beef broth.
10. Bring to boil over high heat and simmer, stirring often until meat is tender.
11. Serve hot garnished with chopped tomatoes and onion.

Image: Flickr/creativecommons feli