12 cup all-purpose flour 2 pounds beef stew meat

1 tablespoon salt for seasoning

2 tablespoons extra virgin olive oil

12 tsp. black pepper

1 big sliced onion

bay leaves (two)

a quarter cup of Worcestershire sauce

2 c. liquid

2 heaping teaspoons demi-glace de boeuf (or beef Swanson Flavor Boost)

4 washed and chopped medium to large red-skinned potatoes

3 big peeled and sliced carrots

1 celery stalk, chopped


In a resealable plastic bag, toss the beef stew meat with flour and seasoned salt until evenly covered. In a skillet, heat the olive oil; add the floured stew meat and brown on all sides. Remove with a slotted spoon or tongs and place in the slow cooker’s bottom. Season with salt and pepper.

In the same hot skillet, cook the diced onion for 2 minutes. Cleaning it out in between isn’t necessary — it adds to the flavor! Likewise, add the onions to the slow cooker. Whisk together the Worcestershire sauce, water, and beef demi-glace (or Swanson Flavor Boost) in the skillet, scraping up any browned bits from the bottom of the pan. Remove the pan from the heat and set it aside.

In the slow-cooker, combine the chopped potatoes, carrots, celery, and bay leaves. Fill the crockpot with the broth/Worcestershire mixture as well. Cook on low for 8 hours, covered. Before serving, remove the bay leaves.