Rich Slow Cooked Beef

1 pack of diced beef
3 oz flour
2tsp garlic granules
good sprinkle of black pepper
2-3 tbsp oil
splash of worcester sauce
2 Knorr Rich Beef Stock Pot
1 tsp mustard powder
2tsp dried herbs (thyme is good but what ever you have in the cupboard will do)
150 ml cold water
Enough boiling water to fill the slow cooker
handful of chantenay carrots peeled (or scrubbed if you prefer)
2 large potatoes cut into large chunks

I use a mini slow cooker so I simply half the quantities
In a bowl mix together the flour, garlic granules and pepper.  Coat the beef in the flour. If some of the pieces seem on the large size cut with scissors.This probably won't use up all the flour so put to one side because you'll need it later.   Heat half the oil in a pan and fry the coated beef until browned.  Use the rest of the oil if needed.  Add the worcester sauce and the Knorr stock pot and stirr until combined with the beef.  You will need to add some water from the kettle to stop the stock from burning.  Let this simmer for a minute of two while you prepare the remaining ingredients.  Add the herbs and mustard powder to the flour then whisk in 150ml cold water.  Add the carrots, potatoes and flour mixture to the slow cooker followed by the beef and all the liquid from the pan.  Make sure that any residue on the bottom of the pan does not get missed.  With a small whisk or fork give it a mix until all the flour mixture is blended with the stock.  Top up with boiling water.  I usually fill my slow cooker an inch from the top.  Cook all day on low or 5 hours on medium/high.