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If using an oven, preheat it to 325 degrees. Place the flour in a large bowl, add the meat, and stir to coat. Transfer the coated meat, shaking off the excess flour, to a plate. Place the oil in a large skillet and set over med-high heat. Add the meat and cook, stirring often, just until browned on all sides, about 5 minutes. Transfer the browned meat to a 6-quart slow cooker or heavy Dutch oven with a lid and add the beef broth, marinade, potatoes, carrots, onions, Italian seasoning, salt, and pepper. If using a slow cooker, cover and seal the pot and cook until the meat and vegetables are tender, 7-8 hours on LOW, 3-4 hours on HIGH. If using a Dutch oven, cover and bake until the meat and vegetables are tender, 2 hours. Transfer the stew to a large serving dish and serve.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Electric pressure cooker for stocks, beans, braising, sterilization
Programmable slow cooker — weekday stews, pulled pork, chili
Rotary food mill — smooth passata, applesauce, baby food, mashed potato
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Electric pressure cooker for stocks, beans, braising, sterilization
Programmable slow cooker — weekday stews, pulled pork, chili
Rotary food mill — smooth passata, applesauce, baby food, mashed potato