Beef Stew

I love beef stew.  I have had some wonderful stews over the years, and many more mediocre stews.  Unfortunately all of the stews I have attempted to make have fallen in the mediocre category.  They just don't seem to have that really good flavor that I think stew should have.

I saw this recipe, which looks good.  I have not tried it yet, but would like to. 

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 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

 

Instructions

Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.

Saute the diced onion in the same hot skillet 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. Pour in the Worcestershire sauce, water, & beef demi glace (or Swanson Flavor Boost) and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.

Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving.