Classic Red Chile Stew

Try spreading this on Indian Fry Bread, then folding the bread over the filling.

8 dried red New Mexican chiles
2 pounds pork or beef stew meat, cut into 1 1/2-inch cubes
2 tablespoons vegetable oil
4 cups beef broth, divided

Arrange chiles on a cookie sheet and place in a 200 degree F oven for 5 minutes or until they smell like they are toasted. Be careful not to burn them. Remove the stems and seeds. Cover chiles with 2 cups of the beef broth and let sit for 20 minutes until they are softened. Place chiles and broth in a blender and pur