I started by combining 1/4 c flour with a tablespoon of pepper and some salt in a mixing bowl. I added the beef stew meat and mixed until it was coated on all sides. I added some canola oil to a skillet and cooked the meat to get brown on all edges.
I added McCormick beef stew seasoning and 3 c water to the slow cooker, then added in the beef. I put the slow cooker on high while I prepped the veggies.
I cut up 5 carrots and 1/2 bag of small potatoes into bite sized pieces and boiled them until tender in chicken stock (I didn’t have any beef stock). When they were done, I added them, the chicken stock and the rest of the flour mixture to the slow cooker and let it cook on high for 4-6 hours.
We served the stew over some jasmine rice. It was delicious and we had enough leftovers for another meal.
Paroxysm of Giggles / Critical Mass 