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 beef Swanson Flavor Boost)
4 medium to large red-skinned potatoes, washed & diced
3 large carrots, peeled & sliced
1 stalk celery, diced
DIRECTIONS:
Toss the beef stew meat in a resealable plastic bag with the flour and seasoning salt until uniformly coated.
Heat olive oil in a skillet; add the floured stew meat, browning on all sides. Using a slotted spoon or tongs, transfer the meat to the bottom of a slow cooker. Season with pepper.
Saute the diced onion in the same skillet for 2 minutes, leaving the flavorful residue. Transfer the onions into the slow cooker.
Combine Worcestershire sauce, water, and beef demi-glace (or Swanson Flavor Boost) in the skillet, whisking until mixed and scraping up any browned bits. Turn off the heat and set aside.
Add diced potatoes, carrots, celery, and bay leaves to the slow cooker. Pour the broth/Worcestershire mixture into the crockpot. Cover and cook on low for 8 hours. Remove bay leaves before serving.
