The rule of thumb for this kind of thing is to use 1 teaspoon kosher salt per pound of meat.
This will work with other dried chiles-such as ancho, pasilla, or California. You can use water with chicken bouillon powder instead of chicken broth.
Water or broth can be added as needed to keep the stew brothy as it simmers, or it can be allowed to reduce and thicken as it cooks. The beef can be served in large chunks or shredded with a fork.
If you enjoyed this with beef, you should really get some goat or lamb and do it that way, too. That little bit of extra gaminess you gain with those meats really does work out, even with this flavor profile.