Ingredients
2 pounds beef stew meat
½ cup all-purpose flour
1 tablespoon seasoning salt
2 tablespoons olive oil
½ teaspoon black pepper
1 large onion, diced
2 bay leaves
¼ cup Worcestershire sauce
2 cups of water
2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)
4 medium to large red skinned potatoes, washed & diced
3 large carrots, peeled & sliced
1 stalk celery, diced
STEPS
Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the
olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or
tongs & place into the bottom of a slow cooker. Season with pepper.
Saute the diced onion in the same hot skillet for 2 minutes. Don’t worry about cleaning it out in between – that’s
added flavor! Transfer the onions into the slow cooker as well. Pour the Worcestershire sauce, water, & beef demi-glace(or Swanson Flavor Boost) into the skillet and whisk until mixed, making sure you scrape up any browned bits
in the bottom of the pan. Turn off the heat & set aside.
Add the diced potatoes, carrots, celery, & bay leaves to the slow cooker. Now, pour the broth/Worcestershire mixture
in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving
