- all-purpose flour
- 1 pinch garlic salt, or to taste
- ground black pepper to taste
- 2 1/2 pounds beef stew meat, cut into cubes
- 1 tablespoon olive oil, or more if needed
- 3 cups water
- 1 (1.5 ounce) package dry beef stew seasoning mix
- 2 large potatoes, cut into cubes
- 1 small onion, chopped
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as ROTEL®)
- 1 teaspoon hot pepper sauce (such as Frank's RedHot®)
- 1 cup frozen corn
- Mix flour, garlic salt, and black pepper together in a shallow dish.
- Gently press beef cubes into the flour mixture to coat evenly.
- Heat olive oil in a skillet over medium heat; cook and stir beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef with a slotted spoon to a bowl until all beef is browned.
- Stir water and beef stew seasoning mix together in a slow cooker until the seasoning is dissolved into the liquid. Add browned beef, potatoes, onion, diced tomatoes with green chile peppers, and hot pepper sauce.
- Cook on High, 3 1/2 to 4 1/2 hours. Add frozen corn and continue cooking until the corn is hot, about 30 minutes more.