Slow Cooker Beef Stew




  1. Put flour, seasoning salt and pepper into a plastic bag. Add meat to plastic bag and shake to coat.
  2. Add olive oil to a large cast iron or stainless steel (not Teflon) skillet and heat to medium-high heat. Add coated beef to the skillet in small batches to avoid crowding the pan. Saute until the outside just reaches a nicely browned color. Transfer beef to the slow cooker.
  3. Drain any excess fat from the skillet. Add up to one cup of beef broth to the skillet and set the heat to medium-high. Let the broth boil for about one minute and then start scraping the pan with a wooden spoon. The cooked-on food (known as fond to chef-types) will come off easily and has now become a stunningly tasty pan sauce. Pour the sauce into the slow cooker.
  4. Add half of the garlic, 2 bay leaves, 1 tsp paprika, half of the package of beef stew seasonings, 2 tbsp Worcestershire sauce, onion, 2 cups of beef broth, potatoes, carrots, and celery to the slow cooker.
  5. Cover and cook on low for 10-12 hours or high for 4-6 hours. As the liquid evaporates, occasionally add additional beef broth to compensate. When there are 1-2 hours remaining in the cooking time, add reserved garlic, bay leaf, paprika, stew seasonings, Worcestershire sauce seasoning salt and black pepper to slow cooker.


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