What You’ll Need :
Two pounds beef stew meat
One half cup all purpose flour
One tablespoon seasoning salt
Two tablespoons olive oil
One half teaspoon black pepper
One large onion, diced
Two bay leaves
One quarter cup Worcestershire sauce
Two cups water
Two heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)
Four medium to large red skinned potatoes, washed & diced
Three large carrots, peeled & sliced
One stalk celery, diced
How to Make It :
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 slowcooker.
Now, pour the broth/Worcestershire mixture in the crockpot as well.
Cover; cook on low for Eight hours.
Remove the bay leaves before serving
