Mix flour, salt, and pepper together in a bowl.
Coat beef cubes in flour mixture. Then, melt 2 tbsp of butter in the bottom of a large dutch over. In batches, sear beef in butter, being sure to brown on all sides - adding more butter when needed. Set seared beef cubes aside.
Add carrots, celery, onion, garlic, and jalapeno to pan and saute for five minutes.
Add beef cubes, pinto beans, remaining salt, Texas Pete, brown sugar, beef broth, and water to dutch oven; stir. Allow to simmer on low heat for 2-3 hours.
Thicken stew with cornstarch dissolved in water.
Enjoy!