INGREDIENTS:
2 pounds of beef stew meat
One-half cup of all-purpose flour
One tablespoon of salt for seasoning
Two teaspoons of olive oil
Half a teaspoon of black pepper
One big onion, chopped
Two bay leaves
Worcestershire sauce, ¼ cup
Two cups of water
Two generous cups of beef demi-glace (also known as beef Swanson Flavor Boost)
Four large to medium red-skinned potatoes,
cleaned and chopped
Three big carrots, cut and peeled
One celery stem, chopped
INSTRUCTIONS:
Coat the beef stew meat evenly with flour and seasoned salt by shaking it in a resealable plastic bag.
Add the floured stew meat to a skillet with heated olive oil and brown it on all sides.
Using tongs or a slotted spoon, remove and put in the bottom of a slow cooker. Add pepper for seasoning.
In the same hot skillet, sauté the chopped onion for two minutes.
It adds flavor, so don’t bother about washing it out in between! Add the onions as well to the slow cooker.
Whisk together the Worcestershire sauce, water, and beef demi glace (or Swanson Flavor Boost) in the skillet, scraping out any browned parts in the bottom.
Switch off the heat and put it away.
To the slow cooker, add the chopped celery, carrots, potatoes, and bay leaves.
Additionally, add the Worcestershire mixture and broth to the crockpot.
Cover and cook for 8 hours on low heat. Before serving, take off the bay leaves.
For a flavorful twist on this classic beef stew, consider adding a splash of red wine for depth, or stir in a spoonful of tomato paste when sautéing the onions for extra umami.
You can swap the beef stew meat for boneless short ribs or even lamb for a richer taste, or use ground beef for a quicker, budget-friendly version.
Enhance the aroma by adding herbs like thyme or rosemary along with the bay leaves, and try tossing in mushrooms, parsnips, or turnips for variety.
For a thicker stew, mash some of the potatoes into the broth or stir in a cornstarch slurry during the last 30 minutes.
Don’t forget to remove the bay leaves before serving, and garnish with fresh parsley for a bright finish.
This dish tastes even better the next day and freezes well for up to three months.
To store your beef stew, let it cool to room temperature first.
Transfer it into airtight containers and refrigerate for up to 4 days.
For longer storage, place the stew in freezer-safe containers or resealable freezer bags, leaving a little space at the top for expansion, and freeze for up to 3 months.
When ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until heated through.
Stir occasionally while reheating to maintain even consistency and flavor.
This hearty beef stew provides a well-balanced meal, offering approximately 420 calories per serving, with 32 grams of protein to support muscle repair and satiety.
It contains about 28 grams of carbohydrates, primarily from the potatoes and carrots, along with 4 grams of fiber and 4 grams of natural sugars.
The fat content is around 21 grams, including 7 grams of saturated fat, mostly from the beef.
With 95 milligrams of cholesterol and about 850 milligrams of sodium, it’s moderately high in salt, so using low-sodium broth can help reduce that.
The stew is also a good source of potassium, delivering roughly 1000 milligrams per serving, supporting heart and muscle health.
