Prepare the Beef:
In a resealable plastic bag, combine the flour and seasoning salt. Add the beef stew meat to the bag, seal, and shake until the meat is evenly coated with the flour mixture.
Brown the Beef:
Heat the olive oil in a large pan over medium-high heat. Add the beef and brown on all sides. Use a spoon or tongs to transfer the browned beef to the slow cooker. Season with black pepper.
Sauté the Onions:
In the same pan, add the diced onions and sauté for about two minutes until they start to soften.
Deglaze the Pan:
Pour the Worcestershire sauce, water, and beef demi-glace (or Swanson beef flavor boost) into the pan. Whisk until well combined, making sure to scrape any browned bits from the bottom of the pan. Turn off the heat and set aside.
Assemble the Stew:
Place the diced sweet potatoes, carrots, celery, and bay leaves in the slow cooker. Pour the broth and Worcestershire mixture over the vegetables and beef.
Cook the Stew:
Cover the slow cooker and cook on low heat for 8 hours or until the meat and vegetables are tender. Remove the bay leaves before serving.
Serve:
Enjoy the beef stew with a side of Irish soda bread, quick country bread without yeast, or super easy artisan bread to soak up the delicious sauce.
Tips:
For a Thicker Stew: You can add a tablespoon of cornstarch mixed with cold water to the stew during the last 30 minutes of cooking to thicken the sauce.
Vegetable Variations: Feel free to add other vegetables like peas, green beans, or mushrooms for added flavor and nutrition.
Storage: Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.
Enjoy!
This beef stew is perfect for a cozy night in, offering a rich and satisfying meal that’s sure to become a family favorite. Whether you’re using a slow cooker, pressure cooker, or stovetop method, the result is a deliciously hearty stew that warms you from the inside out.
