1 tablespoon Tony Chachere's Creole Seasoning
1/4 cup all purpose flour
3 tablespoons vegetable oil
4 medium potatoes, peeled and cut into 1 inch cubes
4 carrots, peeled and cut into 1-inch pieces
3 ribs celery, cut into 1/2-inch pieces
1 medium onion, coarsely chopped
1 bell pepper, seeded and coarsely chopped
3 cloves garlic, minced
1 (10-ounce) can diced tomatoes with green chilis, undrained
4 cups unsalted beef broth
4 tablespoons Tony Chachere's Brown Gravy Mix (or 2 0.87-ounce packets)
Place the beef in a medium bowl and sprinkle with the creole seasoning. Toss to coat. Sprinkle the flour over the meat and toss to coat. Heat the oil over medium high heat in a large skillet or dutch oven. Once hot, add about half the beef and brown. Once brown, remove to a plate and brown the other half of the beef. Set aside. Lightly spray the crock of a slow cooker with nonstick cooking spray. Add the potatoes to the bottom of the slow cooker. Top with the beef. Then add the carrots, celery, onion, garlic, and bell pepper. Pour the tomatoes over the top. In a medium bowl, whisk together the beef broth and gravy mix. Pour over the vegetables. Place the lid on and cook on low for 7 to 8 hours.