Irish Beef Stew (Minus the Beer)

I made this on St. Patty's Day but then realized we had no beer in the house (Wow we've grown up!) so I adjusted the recipe to accomodate our parental selves.  It was delicious anyway!

2 tbsp EVOO
3 tbsp flour
1 pound beef sirloin, cut into 1/2 inch pieces
1 pound carrots, diced
3 large potatoes, cut into large chunks
1 white onion, cut into chunks
3 garlic cloves, minced
4 c beef broth
1/4 c apple cider vinegar
1 6oz can tomato paste

Heat oil in large skillet over medium heat.  Toss beef with flour and add to hot pan.  Brown on all sides.  Place carrots, potatoes, onion and garlic in 4 quart slow cooker.  Turn to high heat and add broth, tomato paste, apple cider vinegar and beef.  Mix well to combine.  Season with salt and pepper.  Cook on high for 6-8 hours.  This is best when cooked all day, cooled down, placed in frig overnight and reheated in slow cooker again the next day on low for 3-4 hours.  Enjoy!