I chose this recipe after reading various recipes and reviews for my first ever stew. Yumm! I added a box of onion soup mix to the flour to coat the pork; next time, I’d add the onions at the same time as the meat to allow them to simmer more thoroughly.

I used two carrots at the start and no more carrots or onions at the end. 1 cup red wine (mmmm) was added for a total of 4 cups of liquid with the beef broth. I also used 5 red potatoes in total, which I put at the same time as the liquid to ensure they cooked all the way through. As a one-dish supper, I served it over egg noodles. It took around 90 minutes total cooking time and was well worth it.

This recipe may be found in book#246531. This has the substantial, traditional flavor I’ve been yearning for. The meat was extremely soft, and the gravy was just excellent! I added a couple fresh mushrooms and 1/4 cup of leftover barley. It was a hit with the entire family, and it makes an excellent dinner.

Ingredients:

2 lbs beef stew meat
12 cup regular flour
1 tbsp. seasoned salt
2 tbsp of olive oil
12 tsp black pepper
1 big sliced onion
14 cup Worcestershire sauce 2 bay leaves
2 c. water
2 tbsp beef demi-glace (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

DIRECTIONS:

In a resealable plastic bag, toss the beef stew meat with the flour and seasoned salt until evenly covered. In a skillet, heat the olive oil; add the floured stew meat and brown on all sides. Using a slotted spoon or tongs, transfer to the bottom of a slow cooker. Season with pepper to taste.
In the same hot skillet, sauté the diced onion for 2 minutes. Don’t bother about cleaning it in between – that’s part of the flavor! Put the onions in the slow cooker as well. Pour in the Worcestershire sauce, water, and beef demi glace (or Swanson Flavor Boost) and whisk until combined, scraping up any browned bits on the bottom of the pan. Remove from the heat and put aside.
To the slow cooker, add the diced potatoes, carrots, celery, and bay leaves. Pour the broth/Worcestershire mixture into the slow cooker as well. Cook on low for 8 hours, covered. Before serving, remove the bay leaves.