Christine's Mexican Beef and Bean Stew

I found this in the recipe book for my crock-pot! Side note- It is a tad warm for kiddos, so I plan to reduce the chili powder, then scoop out the kid's bowl, then add the rest of the powder for the last 30 min of cooking.
Ingredients:
1 1/2 pounds beef for stew, cut in 1 inch
pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 (10.5 ounce) can Condensed Beef Consomme (I couldn't find this so I just used beef broth still yummy!)
1 cup Thick & Chunky Salsa
1 large onion, coarsely chopped
1 (15 ounce) can pinto beans, rinsed and
drained
1 (16 ounce) can whole kernel corn,
drained
2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder

Directions:
1. Coat the beef with flour. Heat the oil in a 12-inch skillet over medium-high heat. Add the beef and cook in 2 batches until it's well browned, stirring often.

2. Stir the beef, consomme, salsa, onion, beans, corn, chili powder, cumin and garlic powder in a 3 1/2-quart slow cooker.

3. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.