Easy Crockpot Beef, Potato and Vegetable Stew

1/3 cup whole wheat flour
1/2 tsp pepper (optional)
1 lb stewing beef
1 small-med onion, diced
1 garlic clove, chopped (or 1/4 tsp garlic powder)
3 medium-large carrots, chopped or sliced
4 medium potatoes (Yukon Gold Potatoes Used in Recipe)
2 tsp Worcestershire sauce (optional-adds more sodium to recipe)
3 cups boiling water
1 can Campbell's Beef with Vegetables & Barley soup (if there's the equivalent of this soup with less sodium, use that--I couldn't find any)
1 tbsp fresh rosemary (optional)
1 tsp fresh thyme (optional)
2 tbsp Extra Virgin Olive Oil

Mix flour with pepper (optional) in large ziploc bag or plastic bowl with lid (or use your fingers to mix).
Cut stewing beef into 1" cubes and toss in flour mixture. Shake to coat.
Add oil to non-stick skillet and then add beef and flour mixture (including any excess flour).
Brown beef then add onion and garlic. Cook until onion is soft.
Place beef, garlic and onion mixture in bottom of slow cooker with the rosemary and thyme and let cook on low until meat is tender (shouldn't take long).
Then add potatoes, carrots, water, and Worcestershire sauce.
Cook on high for 2-1/2 hours and then turn down to low for 2 more hours. If you have more time to spare, cook on low for 6-8 hrs, or until potatoes and carrots are tender.
No extra thickening of the beef stew gravy should be required.

Number of Servings: About eight 1-1/2 cup servings

Number of Servings: 8