2 lbs. beef stew meat
½ C. all purpose flour
1 Tbspm seasoning salt
2 Tbsps. olive oil
½ Tsp. black pepper
1 large onion, diced
2 bay leaves
¼ C. Worcestershire sauce
2 C. 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
Shake the beef stew meat in a resealable plastic bag wiith the flour and seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan and 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, and beef demi glace [or Swanson Flavor Boost]. into the skillet and whisk until mixed, making sure you scrape up any browned biits in the bottom of the pan. Turn off the heat & set aside.
Add the diiced potatoes, carrots, celery, And bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hrs. Remove the bay leaves before serving