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constituents
2 pounds beef stew meat ½
mug all purpose flour 1
teaspoon seasoning swab 2
soupspoons olive oil painting ½
tablespoon black pepper 1
large onion, minced 2 bay leaves
¼ mug Worcestershire sauce 2
mugs water 2 heaping ladles beef demi- glace( or beef Swanson Flavor Boost) 4 medium to large red bearded potatoes, washed & minced 3 large carrots, hulled & sliced 1 stalk celery, minced
Medication
Shake the beef stew meat in a resealable plastic bag with the flour & seasoning swab until unevenly carpeted. toast the olive oil painting in a skillet; add the floured stew meat to the visage & brown on all sides. Remove using a slotted ladle or tongs & place into the bottom of a slow cooker. Season with pepper. Saute the minced onion in the same hot skillet for 2 twinkles. Do n’t worry about drawing it out in between – that’s added flavor! Transfer the onions into 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 visage. Turn off the heat & set away. Add the minced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/ Worcestershire admixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving
