Slow-Cooked Family-Favorite Beef Stew

Ingredients

1 1/2 lb beef stew meat, cut into 3/4-inch cubes

5 tablespoons all-purpose flour, divided

1 lb small (2 1/2 to 3-inch) red potatoes, quartered

1 1/2 cups frozen pearl onions (from 16-oz package)

1 bag (1 lb) ready-to-eat baby-cut carrots

1 jar (12 oz) beef gravy

1 can (14.5 oz)  organic diced tomatoes, undrained

Directions

1. On waxed paper, sprinkle beef with 2 tablespoons flour, 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. In 10-inch skillet, heat about 1 tablespoon of oil over medium-high heat. Add coated beef; cook and stir 4 to 6 minutes or until browned, stirring occasionally.
2. In 4- to 6-quart slow cooker, layer potatoes, onions and carrots. Add browned beef; sprinkle with any remaining flour mixture. Top with gravy and tomatoes.
3. Cover; cook on Low heat setting 8 to 10 hours.
4. Before serving, in small bowl, blend 3 remaining tablespoons flour with 1/4 cup cold water. Stir into stew. Increase heat setting to High; cover and cook 10 minutes longer or until thickened.