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2 lbs of beef stew
1/2 cup all-purpose flour
1 tablespoon of season salt
2 tablespoons of olive oil
1⁄2 Tsp Green Pepper black
1 large onion, chopped
2 leaves of laurel
1/4 cup Worcestershire sauce
2 cups of water
2 tablespoons of beef demi-glace (or Swanson Flavor Boost Beef)
4 medium to large redskin potatoes, washed and cut into cubes
3 large carrots, peeled and sliced
1 stalk celery, diced
Mix beef stew in a ziplock plastic bag with flour and salt to season until evenly covered. Heat olive oil in a skillet; add flourished beef stew to the skillet and saute on all sides. Remove with a slotted spoon or tongs and place in the bottom of a slow cooker. Season with pepper.
Saute the chopped onion in the same hot skillet for 2 minutes. Don’t worry about cleaning it in the middle, it tastes better!. Transfer the onions to the slow cooker too. Pour the Worcestershire Sauce, water and Beef Demi-Glace (or Swanson Flavor Boost) into the skillet and stir until combined, making sure to scrape up any golden bits from the bottom of the skillet. Put out the fire and book.
Add diced potatoes, carrots, celery and laurel leaves to the slow cooker. Now pour the broth/Worcestershire mix in the slow cooker too. Cover; slow cook for 8 hours.. Remove the laurel leaves before serving.