Prepare the vegetables: Place carrots, peppers, onion, potatoes, and garlic in a slow cooker.

Sear the pork: Melt butter in a 12-inch skillet until sizzling. Add pork pieces.

Brown the pork: Cook over medium heat, stirring occasionally, for 5-7 minutes or until the pork is browned on all sides.

Transfer pork to slow cooker: Place the browned pork in the slow cooker with the vegetables.

Prepare the sauce: Add beef broth, au jus mix, fennel seeds, and Italian seasoning to the same skillet.

Deglaze the pan: Stir to combine, scraping up any brown bits from the bottom of the skillet.

Pour sauce over pork: Pour the sauce over the pork and vegetables in the slow cooker.

Slow cook the stew: Cover and cook on Low heat setting for 8-10 hours, or on High heat setting for 3-4 hours, or until the meat is fork tender.

Make a slurry: Place flour in a small bowl and whisk in water until smooth.

Thicken the stew: Whisk the flour mixture into the stew in the slow cooker.

Increase heat: Increase the heat setting to High.

Simmer to thicken: Cook, stirring occasionally, for 15 minutes or until the stew has thickened to the desired consistency.