Season beef on all sides liberally with salt and pepper.

Heat a cast iron or aluminum pan (basically, anything besides a nonstick, because you'll be scraping it) to medium high. Add a couple of tablespoons of olive oil.

Sear the beef on each side, and then put the pieces into a slow cooker.

Remove pan from heat. Add about a cup of broth to the pan, and scrape any yummy beef bits off the bottom of the pan. Pour the broth into the cooker.

Set cooker on high, and add enough broth to just cover all the meat.

Cover and cook for 6 hours.

After 6 hours, smash and peel the garlic, and throw it into the cooker.

Cover, reduce heat to low, and cook for another 2 hours.

Put a handful of flour into a bowl. Remove a few tablespoons of the liquid from the cooker, put it into the bowl. Mix the liquid and flour into a paste, and then pour it back into the cooker and mix it in so you get a gravy. You can modify this step until the gravy is add thick/thin add you like.