Ingredients:
- 2 pounds beef stew meat
- 1/2 cup all-purpose flour
- 1 tablespoon seasoning salt
- 2 tablespoons olive oil
- 1/2 teaspoon black pepper
- 1 large onion, diced
- 2 bay leaves
- 1/4 cup Worcestershire sauce
- 2 cups water
- 2 teaspoons beef demi-glace (or beef flavor concentrate, such as Swanson Flavor Boost)
- 4 medium-large red-skinned potatoes, washed and diced
- 3 large carrots, peeled and sliced
- 1 stalk celery, diced
Instructions:
- Coat the Beef: Place the stew meat in a resealable plastic bag. Add the flour and seasoning salt, seal the bag, and shake until the meat is evenly coated.
- Brown the Meat: Heat the olive oil in a skillet over medium-high heat. Add the coated stew meat and brown on all sides. Use a slotted spoon or tongs to transfer the browned meat to the bottom of a slow cooker. Season with black pepper.
- Sauté the Onion: In the same skillet, sauté the diced onion for about 2 minutes. Don’t clean the skillet first—those browned bits add flavor! Transfer the sautéed onions to the slow cooker.
- Prepare the Broth: In the skillet, combine the Worcestershire sauce, water, and beef demi-glace. Whisk the mixture while scraping up any browned bits from the bottom of the pan. Turn off the heat and set the broth aside.
- Assemble the Stew: Add the diced potatoes, carrots, celery, and bay leaves to the slow cooker. Pour the prepared broth mixture over the vegetables and meat.
- Cook: Cover the slow cooker and cook on low heat for 8 hours. The long cooking time allows the meat to become tender and the flavors to meld.
- Serve: Remove the bay leaves before serving. Enjoy this hearty, rich beef stew as a comforting meal on a cold day!
This slow-cooked beef stew is perfect for chilly weather, with tender meat and a savory sauce that warms you from the inside out.