Oriental Beef, Orange & Star Anise Slow Cooker Stew

On a plate, combine the gluten-free flour with a pinch of salt and freshly cracked black pepper.
Add the beef chunks and toss to lightly coat them with the flour mixture.
Heat half of the coconut oil in a large frying pan over medium-high heat.
Add half of the beef and cook until it's browned all over, which should take about 10 minutes.
Remove the browned beef with a slotted spoon and set it aside.
Repeat the process with the remaining beef, adding more coconut oil if needed.
Return all the browned beef to the pan, pour in 200ml (7fl oz) of hot water, and stir to scrape up any bits stuck to the bottom.
Transfer the browned beef and the liquid to the slow cooker pot.
Add the sliced onions, star anise, Chinese five spice, ginger, fresh orange juice, tamari, and the bite-sized butternut pumpkin pieces.
Cover and cook on low for 7-8 hours or on high for 5-6 hours, until the pumpkin and beef are tender.
About 30 minutes before the end of the cooking time, add the broccolini to the stew, gently pushing it into the mixture.
If needed, add a splash more hot water.
Cover and cook until the broccolini is tender but still vibrant in color.
Season with salt and pepper.