This beef stew is the ultimate cold weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich wine sauce.
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:
- Coat the Beef:
- Shake the beef stew meat in a resealable plastic bag with the flour and seasoning salt until evenly coated.
- Brown the Beef:
- Heat the olive oil in a skillet over medium-high heat. Add the floured stew meat to the pan and brown on all sides. Remove using a slotted spoon or tongs and place into the bottom of a slow cooker. Season with black pepper.
- Sauté the Onions:
- In the same hot skillet, sauté the diced onion 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.
- Prepare the Broth:
- Pour the Worcestershire sauce, water, and beef demi-glace (or Swanson Flavor Boost) into the skillet. Whisk until mixed, making sure to scrape up any browned bits from the bottom of the pan. Turn off the heat and set aside.
- Assemble the Stew:
- Add the diced potatoes, carrots, celery, and bay leaves to the slow cooker. Pour the broth/Worcestershire mixture into the slow cooker as well.
- Cook:
- Cover the slow cooker and cook on low for 8 hours.
- Serve:
- Remove the bay leaves before serving.
Enjoy this hearty and delicious beef stew, perfect for warming up on a cold day!