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
In a resealable plastic bag, toss the beef stew meat with the flour and seasoned salt until evenly covered. In a skillet, heat the olive oil; add the floured stew meat and brown on all sides. Remove with a slotted spoon or tongs and place in the slow cooker’s bottom. Season with salt and pepper.
In the same hot skillet, cook the diced onion for 2 minutes. Cleaning it out in between isn’t necessary — it adds to the flavor! Likewise, add the onions to the slow cooker. Whisk together the Worcestershire sauce, water, and beef demi glace (or Swanson Flavor Boost) in the skillet, scraping away any browned bits from the bottom of the pan. Remove the pan from the heat and set it aside.
In the slowcooker, combine the chopped potatoes, carrots, celery, and bay leaves. Fill the crockpot with the broth/Worcestershire mixture as well. Cook on low for 8 hours, covered. Before serving, remove the bay leaves.