mix the flour, garlic, black pepper, and salt in a large flat bottom bowl or pie pan, set aside

pour enough cooking oil in a large dutch oven, 4 qt size, to cover the bottom, turn heat to medium

cut the beef in cubes, toss with the flour and brown it in batches in the hot oil, adding more oil between batches

put browned beef in a bowl to catch any juice

once all the beef is browned add 1 1/2 cups of the water to the hot pan, watch out for steam!

cook and scrape up the browned bits off the bottom of the pan

stir in the enchilada sauce

use the remaining 1/2 cup water to swish around in the sauce can and get the last of the sauce, pour in the dutch oven

add the beef back to the dutch oven

stir and bring the stew up to a simmer

reduce heat, cover and gently cook for at least 90 minutes

serve with hot rice or warmed tortillas