Directions:
1. Coat the Beef: Shake the beef stew meat in a resealable plastic bag with the flour and seasoning salt until evenly coated.
2. Brown the Beef: Heat the olive oil in a skillet; add the floured stew meat and brown on all sides. Remove using a slotted spoon or tongs and place into the bottom of a slow cooker. Season with black pepper.
3. Sauté the Onions: In the same hot skillet, sauté the diced onion for 2 minutes. No need to clean the skillet—those browned bits add extra flavor! Transfer the onions into the slow cooker.
4. Prepare the Broth: Pour the Worcestershire sauce, water, and beef demi-glace (or Swanson Flavor Boost) into the skillet. Whisk until mixed, making sure to scrape up any browned bits from the bottom. Turn off the heat and set aside.
5. Add Vegetables: Add the diced potatoes, carrots, celery, and bay leaves to the slow cooker.
6. Combine and Cook: Pour the broth/Worcestershire mixture into the slow cooker. Cover and cook on low for 8 hours.
7. **Serve**: Remove the bay leaves before serving. Enjoy the Best Ever Beef Stew with your favorite bread or over rice.
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