Trim all the excess fat from the beef and cut into 1″ cubes.

Season the beef with the garlic salt and coat with 2 tablespoons flour.

Heat the canola oil in a large heavy saute pan over medium-high heat.

Add the beef to the pan and quickly brown on all sides. (If necessary, brown the beef in batches to avoid over-crowding the pan.)

While the beef is browning, preheat your slow cooker to high heat.

Add all three soups, garlic, pepper, bay leaves, and the Worcestershire to the slow cooker.

Add the browned beef to the slow cooker and deglaze the pan with 2 1/2 cups water.

Add the deglazing water to the slow cooker, cover, and cook for two hours on high.

Add the celery, carrots and potatoes to the slow cooker and stir to combine.

Cook for another hour on high.

Combine 2 tablespoons flour and 1/4 cup water in a small bowl and whisk with a fork until it forms a smooth slurry.

Add the flour and water slurry to the slow cooker, stir well, and cook for another 45 minutes, stirring occasionally.

Serve and enjoy!