4 medium to large red-skinned potatoes, washed and diced
3 large carrots, peeled and sliced
1 stalk celery, diced

Directions:

Prepare the Beef:

Place the beef stew meat in a resealable plastic bag. Add the flour and seasoning salt, then shake until the meat is evenly coated.
Heat the olive oil in a skillet over medium-high heat. Add the floured stew meat and brown on all sides. Remove the meat with a slotted spoon or tongs and place it in the bottom of a slow cooker. Season with black pepper.
Saute the Onion:

In the same skillet, sauté the diced onion for about 2 minutes. Transfer the onions to the slow cooker, adding to the beef.
Create the Broth:

In the skillet, pour in the Worcestershire sauce, water, and beef demi-glace (or Swanson Flavor Boost). Whisk until well mixed, scraping up any browned bits from the bottom of the pan for extra flavor. Turn off the heat and set aside.
Assemble the Stew:

Add the diced potatoes, carrots, celery, and bay leaves to the slow cooker. Pour the broth mixture over the vegetables and meat.
Cook:

Cover the slow cooker and cook on low for 8 hours, allowing the flavors to meld and the meat to become tender.
Serve:

Before serving, remove the bay leaves. Ladle the stew into bowls and enjoy the ultimate comfort food.
Notes:
No Slow Cooker? You can also bake this stew in a covered Dutch oven at 325°F for about 3 hours.
Rich Flavor: For an even richer flavor, substitute some of the water with red wine.
This Best Ever Beef Stew will surely warm you up and make your taste buds sing! Join the list and enjoy the best cold weather comfort food.