1. Place flour in a large ziplock bag. Add 1 tsp. salt, 1/2 tsp. pepper, cumin and chili powder; seal bag and shake. Add meat and shake to coat (work in batches if needed).
2. Warm 2 Tbsp. oil in a skillet over medium-high heat. Add half of meat, shaking off excess flour mixture. Brown on all sides for 5 minutes total. Transfer to a slow cooker. Repeat with remaining meat. Discard all but 1 Tbsp. flour mixture. Add carrots, parsnips and potatoes to slow cooker.
3. Add 1 Tbsp. oil to skillet; sauté onion for 3 minutes. Add garlic; sauté 1 minute. Sprinkle reserved flour over onion mixture; stir. Add chipotle and tomato paste; cook 1 minute, stirring. Stir in broth and tomatoes; bring to a boil. Season with salt and pepper. Pour into slow cooker and stir.
4. Cover; cook on low until meat and vegetables are tender, 7 to 8 hours. Sprinkle with cilantro and serve.