Place flour in a large re-sealable plastic bag. Add beef cubes, close bag and shake to coat with flour.
Heat 1 tablespoon of the oil in large nonstick skillet or Dutch oven on mediumhigh heat.
Add half of the beef and brown on all sides. Remove beef and place into crockpot. Repeat with remaining beef, adding remaining 1 tablespoon oil. When the last batch of beef is just about browned, add the minced garlic and let cook for a minute, careful not to burn it.
After all beef has been browned and is in the crockpot, add the vegetables.
In a bowl or large measuring cup, add the water and Seasoning Mix. Stir to combine. Pour over vegetables. Give it all a stir and cover. Cook on low for about 6-8 hours or until beef tender and cooked through; and the vegetables are fork tender but not mushy.
*Note: If the sauce isn’t thick enough to your liking, then the last 20 minutes of cooking time, turn the crockpot to high. Make a mixture of 1/4 cup of water and 2 tablespoons of cornstarch, then slowly pour while whisking or stirring into the beef stew.