Slow cooker beef tips and gravy

I wanted to make something a little like a stew but not quite stew. I bought a pound and a half of stew beef and wanted to make something different but delicious. I succeeded. 

Place about half a cup of unbleached flour in a bowl, season with salt, pepper and chili powder and smoked sriracha. I never measure anything so basically enough to flavor the flour. 

Place some olive oil in a frying pan and set it on medium high. Coat the beef cubes with the flour and place in the pan. Keep the leftover flour. Add two medium onions and a cup of butternut squash. Brown the beef and be careful not to burn the onions. 

In the slow cooker place 5 bouillon cubes with 2 cups of water and 1 cup apple cider. Add gravy master for color, garlic, salt, pepper, soy sauce, balsamic vinegar and Worchester sauce. 

Add the meat, onion and butternut squash. Place the cooker on high and cook for 4-5 hours. Take some of the broth and add it to the flour and make a smooth paste. Add to the mixture and let cook another 10 minutes. 

We ate this served over mashed potatoes but it would be just as good over noodles.