2 pounds of 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 of beef demi-glace

4 medium to large red-skinned potatoes, washed & diced

3 large carrots, peeled & sliced

1 stalk celery, diced

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 to the slow cooker as well.

Pour the Worcestershire sauce, water, & beef demi-glace (or Swanson Flavor Boost) into the skillet 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 slow cooker. Now, pour the broth/Worcestershire mixture into the crockpot as well.

Cover; cook on low for 8 hours. Remove the bay leaves before serving