Crockpot beef stew

This was one of the best beef stews I have made!  It was so good!  I absolutely love fall and all it's comfort foods.  I made a quick beer bread as it's side.

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Beef stew- crockpot

• 2 lbs. chuck roast, cubed
• 1/2 cup all purpose flour
• 1 tablespoon seasoning salt
• 2 tablespoons olive oil
• black pepper, to taste 
• 2 tsp. minced garlic
• 1 large onion, diced or 1/2 bag pearl onions
• 2 bay leaves
• 1/4 cup Worcestershire sauce
• 2 cups beef broth
• 1 box (4 pkts) Swanson flavor boost
• 4 medium to large skinned potatoes, washed & diced
• 3 large carrots, peeled & sliced 
• 1 stalk celery, diced
• 1 Tbsp. Cornstarch

Instructions

Shake the chuck roast cubes 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  and garlic 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 in the Worcestershire sauce, water, & beef Swanson Flavor Boost 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.  Mix cornstarch with 2 tbsp. water and add to crockpot to thicken sauce.  Let cook 10 min.  Serve.