Best Ever Beef Stew

Ingredients:

• 2 lbs beef stew meat
• 1/2 cup all-purpose flour
• 1 tbsp seasoning salt
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 1 large onion, diced
• 2 bay leaves
• 1/4 cup Worcestershire sauce
• 2 cups water
• 2 heaping tsp beef demi-glace (or beef flavor boost, like Swanson)
• 4 medium-to-large red-skinned potatoes, washed and diced
• 3 large carrots, peeled and sliced
• 1 celery stalk, diced

Instructions:

1. Place the beef stew meat in a resealable plastic bag. Add the flour and seasoning salt, then shake to coat evenly.
2. Heat olive oil in a skillet over medium heat. Add the coated beef and brown on all sides. Use a slotted spoon or tongs to transfer the browned meat into the slow cooker. Season with black pepper.
3. In the same skillet, sauté the diced onion for 2 minutes. (No need to clean the skillet—those browned bits add flavor!) Transfer the onions to the slow cooker.
4. Pour the Worcestershire sauce, water, and beef demi-glace into the slow cooker. Stir to combine.
5. Add the diced potatoes, sliced carrots, and diced celery. Stir everything gently.
6. Cover and cook on low for 6–8 hours or on high for 3–4 hours until the beef is tender and the vegetables are fully cooked.
7. Remove bay leaves before serving. Enjoy warm with crusty bread or over rice!

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Variations:

1. Herb Boost: Add fresh rosemary, thyme, or parsley for extra aroma.
2. Wine Infusion: Replace 1/2 cup of water with red wine for a richer flavor.
3. Tomato Base: Add 1–2 tablespoons of tomato paste for a subtle tang.
4. Root Veggies: Swap or add parsnips, turnips, or sweet potatoes.
5. Spice Kick: Include a pinch of smoked paprika or chili flakes for a smoky or spicy twist.

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Tips for Success:

• Even Browning: Don’t overcrowd the skillet while browning the meat. Work in batches if needed.
• Thicker Stew: To thicken, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the stew during the last 30 minutes of cooking.
• Prep Ahead: Dice the vegetables and coat the meat in advance to save time on busy mornings.
• Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat on the stove or in the microwave.