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Season the meat with salt and pepper and toss with 1/4 cup of flour.
In a skillet over medium heat add the oil and once hot, brown the meat chunks in batches, until golden brown.
Set the meat chunks aside. Then, add a little amount of the broth and scrape off bits and pieces that remain in the skillet.
Add the butter to the same skillet, sauté the onion and minced garlic.
Add everything to the crockpot, cover with the lif, and set it to cook for about 4 hours on HIGH or about 8 hours on LOW.
When meat is tender, garnish with parsley and serve warm.