Tomato-Less Beef Stew - cooking recipe

Ingredients

1 cup all-purpose flour
2 lbs beef stew meat, cut into bite-size pieces
2 teaspoons vegetable oil
4 cups beef broth
1/2 cup all-purpose marinade (Dale's Seasoning or Moore's Original Marinade)
5 medium potatoes, unpeeled, scrubbed, and cubed
4 large carrots, sliced into 1/2-inch chunks
1 1/2 cups frozen pearl onions (or 1 large onion, chopped)
1 tablespoon dried Italian seasoning
1 teaspoon kosher salt
1 teaspoon ground black pepper

Preparation

If using an oven, preheat it to 325 degrees.
Place the flour in a large bowl, add the meat, and stir to coat.
Transfer the coated meat, shaking off the excess flour, to a plate.
Place the oil in a large skillet and set over med-high heat.
Add the meat and cook, stirring often, just until browned on all sides, about 5 minutes.
Transfer the browned meat to a 6-quart slow cooker or heavy Dutch oven with a lid and add the beef broth, marinade, potatoes, carrots, onions, Italian seasoning, salt, and pepper.
If using a slow cooker, cover and seal the pot and cook until the meat and vegetables are tender, 7-8 hours on LOW, 3-4 hours on HIGH.
If using a Dutch oven, cover and bake until the meat and vegetables are tender, 2 hours.
Transfer the stew to a large serving dish and serve.