yield: SERVES 6-8
2 pounds beef stew meat
½ loving cup all job flour
1 tablespoon seasoning salt
2 tablespoons olive oil
½ teaspoon dark pepper
1 large onion, diced
2 bay leaves
¼ loving cup Worcestershire sauce
2 cups water
2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost or Better than Bouillon)
4 medium to large ruby-red skinned potatoes, washed & diced
3 large carrots, peeled & sliced
1 stem celery, diced
- Shake the beef stew meat inwards a resealable plastic handbag alongside the flour & seasoning tabular array salt until evenly coated. Heat the olive crude inwards a skillet; add together the floured stew meat to the pan & dark-brown on all sides. Remove using a slotted spoon or tongs & identify into the bottom of a irksome cooker. Season alongside pepper.
- Visit Best Ever Beef Stew @ mrshappyhomemaker.com for amount directions.