Beef Stew with Carrots & Potatoes

Beef Stew with Carrots & Potatoes



  • 2 pounds beef stew meat

    ½ cup all purpose flour

    1 tablespoon seasoning salt

    2 tablespoons olive oil

    ½ teaspoon black pepper

    1 large onion, diced

    2 bay leaves

    ¼ cup Worcestershire sauce

    2 cups water

    2 heaping teaspoons beef demi-glace (or beef Swanson Flavor Boost)

    4 medium to large red skinned potatoes, washed & diced

    3 large carrots, peeled & sliced

    1 stalk celery, diced

Total Time
25 min


Shake the beef stew meat in a resealable plastic bag with the flour & seasoning salt until evenly coated. Heat the olive oil in a skillet; add the floured stew meat to the pan & brown on all sides. Remove using a slotted spoon or tongs & place into the bottom of a slow cooker. Season with pepper.

Saute the diced onion in the same hot skillet for 2 minutes. Don't worry about cleaning it out in between - that's added flavor! Transfer the onions into the slow cooker as well. Pour the Worcestershire sauce, water, & beef demi glace (or Swanson Flavor Boost) into the skillet and whisk until mixed, making sure you scrape up any browned bits in the bottom of the pan. Turn off the heat & set aside.

Add the diced potatoes, carrots, celery, & bay leaves to the slowcooker. Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving.

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Nutrition Facts

Amount Per Serving
Calories 1030 Calories from Fat 530
% Daily Value *
Total Fat 59g 91%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 175mg 58%
Sodium 1260mg 53%
Potassium 1820mg 52%
Total Carbohydrate 43g 14%
Dietary Fiber 6g 24%
Sugars 10g
Protein 57g
Vitamin A 200%
Vitamin C 80%
Calcium 15%
Iron 45%


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