Spray 4 to 5-quart slow cooker with cooking spray. Heat half of the oil in 12-inch skillet over medium-high heat. Add half of the meat. Cook 5 minutes or until browned, stirring to brown all sides. Remove to slow cooker. Repeat with remaining oil and meat. Remove to slow cooker. Stir flour, salt and pepper into meat. Add broth to skillet. Cook until bubbly, scraping up browned bits on bottom of skillet. Add to slow cooker. Add all remaining ingredients to slow cooker except corn; stir until well mixed. Pour corn over top of ingredients. Cover. Cook on Low heat setting 6 to 8 hours or until meat is fork tender. Stir to mix in corn. Season to taste.

Stovetop Variation: Brown meat in Dutch oven as directed, removing to medium bowl. When browned, return to Dutch oven. Sprinkle with flour, salt and pepper; stir until well mixed. Stir in all remaining ingredients, scraping bottom to loosen browned bits. Bring to a boil. Reduce heat; cover and simmer 1 3/4 to 2 hours or until meat is fork tender, stirring occasionally to prevent sticking.

Tip: If you prefer, you can purchase 1 & 1/2 pounds of boneless beef chuck or round and cut your own stew meat. Cut the meat in 1-inch cubes.