Crockpot Beef Stew - cooking recipe

Ingredients

2 1/2 lbs shoulder roast, cut into bite sized cubes
3/4 cup flour
1/4 cup vegetable oil
1 1/2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 1/2 teapoons ground black pepper
2 teaspoons seasoning salt (If you have Penzy's Smoky 4/S seasoned salt by all means use it. )
5 cups potatoes, peeled, washed, and cut into bite sized pieces (I used Yukon Gold )
1 lb baby carrots
1 cup onion, coarsely chopped
1/2 cup water
2 (10 3/4 ounce) cans Campbell's Golden Mushroom soup
2 bay leaves

Preparation

In a large bowl add flour and cubed beef, cover meat with flour until well coated and set aside.
In a large skillet heat oil until hot but not smoking, then add beef.
When meat starts to brown, sprinkle with seasonings and stir until meat is coated ( Remember, you just want to brown the meat not cook it until it's done ).
While the meat is browning, place vegetables in the bottom of the crockpot.
Place browned meat over vegetables, add water, soup and place bay leaves on top of soup.
Check after 6 hours and remove bay leaves, stir once or twice until veggies are well blended.( Add more water at this time if it seems too thick).