Bone Marrow Beef Stew
2 pounds Triple S Farms beef stew meat
¾ cup all-purpose flour
1 ¼ tbsp. seasoning salt
½ tbsp. olive oil
¾ teaspoon black pepper
1 large onion, diced
2 bay leaves
½ cup Worcestershire sauce
2 ¾ cups water
2 ½ heaping tsp. beef marrow demi-glace
6 medium to large red skinned potatoes, washed & diced
4 large carrots, peeled & sliced
1 stalk celery, diced
1 cup corn
1 cup peas
1 garlic clove, diced
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.
Sauté 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 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, corn, peas, celery, garlic & bay leaves to the slow cooker (you can add or subtract vegetables to your taste). Now, pour the broth/Worcestershire mixture in the crockpot as well. Cover; cook on low for 8 hours. Remove the bay leaves before serving. 8-10 servings.