In a large bowl, combine flour and seasoned salt. Toss the beef stew meat in this mixture until it’s well coated.

Heat vegetable oil in a skillet over medium heat. When hot, add the coated meat along with the minced garlic and sliced bell peppers. Sauté until the meat begins to brown, around 5–7 minutes.

Transfer the browned meat and peppers into a lined or greased slow cooker. Leave any grease behind in the skillet.

In the same skillet, add the canned stewed tomatoes with juice and beef broth. Gradually stir in some extra flour to thicken the liquid into a nice gravy.

Pour the gravy over the meat and peppers in the slow cooker, cover, and cook on low for 8 hours.

To serve, spoon over rice, mashed potatoes, or with a side of crusty bread, and enjoy the rich, savory flavors.