In an iron skillet heat coconut oil over medium-high heat.
Season meat with salt and pepper, and dredge with flour.
Add meat to your hot pan and brown on both sides.
Remove meat and add to your slow cooker.
Reduce heat to medium-low and add onion and spices to your skillet
Cook until onion is soft and translucent.
Add garlic, cook another couple minutes.
Add some of the stock to loosen bits from bottom of pan
Add onion mix into the crockpot.
Add in your tomatoes and the rest of the beef stock.
whisk in a couple tbsp of flour to thicken if needed
Cook on in crockpot for 4-6 hours or until meat is tender.
I like to serve in a bowl with toppings and corn or flour tortillas on the side, and let each person build their own!