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Coat beef with flour. Heat 1 tablespoon of the oil in large nonstick skillet or Dutch oven on medium-high heat. Add 1/2 of the beef; brown on all sides. Stir in Beef Stew Seasoning Mix and water. Add vegetables; bring to boil. Reduce heat to low; cover and simmer 15 minutes or until vegetables are tender.

Mix a tablespoon of cornflour or cornstarch per cup of stew liquid with enough water to make a paste. Stir thoroughly until a smooth paste forms. Add gradually, stirring constantly, until the stew thickens up enough. Make sure that each addition is fully integrated, if you add too much the sauce will turn into a paste.

While beef stew is pretty basic, and not many changes need to be made to make it healthy, here is what I've done: used a lean cut of beef and trimmed the fat. added lots of veggies. used no-salt added broth and sauce.

Place chicken breasts in slow cooker, and sprinkle with seasonings (and liquid, if using). Cover and cook on low for 8 hours, or until the chicken shreds easily with a fork. (*If making a smaller batch, keep an eye on your slow cooker as the chicken will likely need less cooking time.)

Cover and bake at 350° for 1-1/4 hours. Add the potatoes and carrots. Cover and bake 1 hour longer or until meat and vegetables are tender. Stir in peas; cover and let stand for 5 minutes before serving.

Yes, it is possible to overcook a beef stew. As much as we like the idea of a stew that sits on the stove all day long, too much time will result in dry beef and mushy veggies. It depends on how much stew you're actually making, but the sweet spot is about 2-3 hours.