French Onion Beef Stew

Name: French Onion Beef Stew with Cheesy Crostini
Total time: 1 h
Yield: 2
Cuisine: European
Ingredients: 2 unit Onion; 12 ounce Potatoes; 9 ounce Carrots; 16 ounce Beef for Braising; 1 tablespoon Flour; 1 teaspoon Garlic Powder; 1 teaspoon Dried Thyme; 2 tablespoon Worcestershire Sauce; 4 unit Beef Stock Concentrate; 2 unit Demi-Baguette; 4 slice Swiss Cheese; Salt; Pepper; 2 teaspoon Cooking Oil; 2 teaspoon Sugar; 4 tablespoon Butter

with Cheesy Crostini

Recipe Development TeamPublished on April 23, 2024

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This stick-to-your-ribs meal is a true classic with a French onion twist. You’ll sear beef to a deep brown, slowly caramelize thyme-scented onion in butter, then simmer it all with potatoes, carrots and a splash of umami-rich Worcestershire sauce. Fill up those lucky bowls, and serve with crisp, cheesy toasts for dipping (just like the original!).

Tags:

Calorie Smart

•Protein Smart

•Family Friendly

•New

Allergens:

Wheat

•Soy

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time1 hour

Prep Time10 minutes

DifficultyHard

Ingredients

serving amount

2 unit

Onion

12 ounce

Potatoes

9 ounce

Carrots

16 ounce

Beef for Braising

1 tablespoon

Flour

(Contains: Wheat)

1 teaspoon

Garlic Powder

1 teaspoon

Dried Thyme

2 tablespoon

Worcestershire Sauce

4 unit

Beef Stock Concentrate

2 unit

Demi-Baguette

(Contains: Wheat, Soy)

4 slice

Swiss Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

2 teaspoon

Sugar

4 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories650 kcal

Fat30 g

Saturated Fat14 g

Carbohydrate54 g

Sugar12 g

Dietary Fiber4 g

Protein33 g

Cholesterol115 mg

Sodium1400 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Peeler

•Medium Bowl

•Large Pot

•Slotted Spoon

•Baking Sheet

Instructions

• Wash and dry produce. • Halve, peel, and thinly slice onions. • Dice potatoes into 1-inch pieces. • Trim, peel, and cut carrots on a diagonal into 1-inch-thick pieces.

• Open package of beef* and drain off any excess liquid. • In a medium bowl, combine beef, flour, and a pinch of salt and pepper. Stir to coat. • Heat a large drizzle of oil in a large, heavy- bottomed pot over medium-high heat. Add beef and cook, stirring occasionally, until browned, 4-5 minutes (for 8 servings, you may need to cook in batches depending on the size of your pot). • Using a slotted spoon, transfer beef to bowl used for seasoning.

• Melt 4 TBSP butter (8 TBSP for 8 servings) in pot used for beef over medium heat. • Add onions and 1⁄4 cup water (1/3 cup for 8); cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: Be sure to scrape up any browned bits on the bottom of the pot as onions cook! • Add garlic powder, thyme, 2 tsp sugar (4 tsp for 8), and a splash of water; cook, stirring occasionally, until caramelized, 2-3 minutes more. Season with salt and pepper.

• Add beef, potatoes, and carrots to pot with onions. Stir to combine. Season with salt and pepper. • Add Worcestershire sauce, stock concentrates, and 5 cups water (8 cups for 8 servings). Stir to combine.

• Bring stew to a boil, then cover and reduce heat to medium low. Cook until beef and veggies are tender, stirring halfway through, 40-45 minutes. • Season with salt and pepper to taste.

• While stew cooks, adjust oven rack to top position; heat broiler to high. • Cut each baguette crosswise into 8 rounds for a total of 16 rounds (32 rounds for 8 servings). • Cut Swiss cheese slices into 4 squares each for a total of 16 squares (32 squares for 8). • Spread out baguette slices on a baking sheet; top each with one cheese square. • Broil crostini on top rack until cheese is melted and lightly browned, 2-3 minutes. TIP: The broiler is a powerful tool! Keep an eye on the crostini to prevent burning.