Beef Stew
I forgot to take pictures during the process of making this one, but it fabulous for Fall. You do a little prep work in a pan, and the rest of it will cook in your Crock Pot all day. And you can guarantee your house will smell like Heaven.
Enjoy :)
Ingredients:
2 pounds beef stew meat
1/2 cup all purpose flour
1 Tbs seasoning salt
2 Tbs olive oil
1/2 teaspoon black pepper
1 large onion, diced
2 bay leaves
2 cups of water
2 Tbs of beef demi-glace (or beef Swanson Flavor boost)
4 medium potatoes
3 large carrots
3 stalks of celery
Instructions:
1. Shake the beef stew meat in a resealable plastic bag with the flour and seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted sppon or tongs & place into the bottom of a slow cooker. Season with pepper.
2. Sautee the diced onion in the same hot skillet for 2 minutes. Do NOT clean it out in between--that's more flavor! Transfer the onions into the slow cooker.
3. Add the water and 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 pan. Turn off the heat & set aside.
3. Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now pour the broth mixture in the crockpot as well. Cover; cook on LOW for 6-8 hours. Remove the bay leaves before eating/serving.
