Directions:
Coat the Beef: In a resealable plastic bag, shake the beef stew meat with the flour and seasoning salt until evenly coated.
Brown the Meat: Heat the olive oil in a skillet over medium heat. Add the floured stew meat and brown on all sides. Remove the meat using a slotted spoon or tongs and place it in the bottom of a slow cooker. Season with black pepper.
Sauté the Onions: In the same skillet, sauté the diced onion for 2 minutes. There’s no need to clean the skillet; the browned bits will add flavor! Transfer the onions to the slow cooker.
Prepare the Broth: Pour the Worcestershire sauce, water, and beef demi-glace (or Swanson Flavor Boost) into the skillet. Whisk until combined, scraping up any browned bits from the bottom of the pan. Turn off the heat and set aside.
Add Vegetables: In the slow cooker, add the diced potatoes, carrots, celery, and bay leaves. Pour the broth mixture over the top.
Cook: Cover and cook on low for 8 hours.
Serve: Before serving, remove the bay leaves. Enjoy your hearty beef stew!
