Best Ever Beef Stew
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
