*Ingredients:
°2 pounds beef stew
°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 of beef demi Glass (or beef Swanson Flavor Boost)
°4 medium to large red potatoes, washed and diced 3 large carrots, peeled and sliced
°1 stalk celery, diced
*Preparation :
In a resealable plastic bag, whisk the beef broth with the flour and seasoning salt until evenly coated. Heat olive oil in a fry pan. Add the floured meat to the skillet and brown on all sides. Remove them using a spoon or tongs and place them in the bottom of the slow cooker. Season with pepper. Fry the chopped onions in the same pan for two minutes. Don't worry about cleaning them every now and then - that's added flavor! Transfer the onions to the slow cooker, too. Pour the Worcestershire sauce, water, and beef demi-glace (or Swanson Flavor Post) into the skillet and whisk until combined, making sure to scrape up any browned bits on the bottom of the skillet. Turn off the fire and put it aside. Add diced potatoes, carrots, celery, and bay leaves to the slow cooker. Now, pour the broth/Worcestershire mixture into the crock pot as well. coverage; Simmer for 8 hours. Remove bay leaves before serving
Enjoy!
