After exploring various recipes and reviews, I opted for this one for my inaugural stew endeavor – and it was a delight! I enhanced the meat coating by incorporating a packet of onion soup mix with the flour. Next time, I plan to introduce onions simultaneously with the meat to ensure they cook thoroughly. At the onset, I included 2 carrots, forgoing additional carrots or onions towards the end. I elevated the richness by introducing 1 cup of red wine, bringing the total liquid volume to 4 cups alongside the beef broth. For the potatoes, I utilized 5 red ones, adding them concurrently with the liquid to ensure thorough cooking. Served over egg noodles, this one-dish meal took about 90 minutes in total, and the result was absolutely worth it.
This exceptional recipe finds its place in book #246531. It exudes a hearty, old-fashioned flavor that I’ve been seeking. The meat turned out incredibly tender, and the gravy was simply delicious! A few fresh mushrooms and 1/4 cup of available barley made their way into the pot. The whole family adored it, making it a perfect dinner for a chilly evening. Many thanks for sharing this fantastic recipe!
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
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:
Toss the beef stew meat in a resealable plastic bag with the flour and seasoning salt until uniformly coated.
Heat olive oil in a skillet; add the floured stew meat, browning on all sides. Using a slotted spoon or tongs, transfer the meat to the bottom of a slow cooker. Season with pepper.
Saute the diced onion in the same skillet for 2 minutes, leaving the flavorful residue. Transfer the onions into the slow cooker.
Combine Worcestershire sauce, water, and beef demi-glace (or Swanson Flavor Boost) in the skillet, whisking until mixed and scraping up any browned bits. Turn off the heat and set aside.
Add diced potatoes, carrots, celery, and bay leaves to the slow cooker. Pour the broth/Worcestershire mixture into the crockpot. Cover and cook on low for 8 hours. Remove bay leaves before serving.