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 water
- 2 heaping teaspoons beef demi-glace (or Swanson Flavor Boost)
- 4 medium to large red-skinned potatoes, washed & diced
- 3 large carrots, peeled & sliced
- 1 stalk celery, diced
Preparation:
Start by coating the beef stew meat with a mixture of flour and seasoning salt in a resealable plastic bag. Shake until evenly coated. Heat olive oil in a skillet and brown the meat on all sides. Transfer the browned meat to a slow cooker using a slotted spoon or tongs, and season with black pepper.
In the same skillet, sauté the diced onion for 2 minutes, allowing it to absorb the flavorful remnants from the meat. Transfer the onions to the slow cooker.
Pour Worcestershire sauce, water, and beef demi-glace (or Swanson Flavor Boost) into the skillet. Whisk the mixture, ensuring you scrape up any browned bits from the bottom of the pan. Turn off the heat and set aside.
Add the diced potatoes, sliced carrots, diced celery, and bay leaves to the slow cooker. Pour the broth and Worcestershire mixture over the ingredients in the slow cooker. Cover and cook on low heat for 8 hours.
Before serving, remove the bay leaves. This slow cooker beef stew is a perfect comfort food for chilly evenings, packed with rich flavors and tender ingredients.
Enjoy your hearty beef stew!
