French Onion Beef Stew
2x the delicious portions!
- Wheat
- Milk
- Soy
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!).
Ingredients
12 ounce
Potato
2 unit
Onion
1 teaspoon
Dried Thyme
16 ounce
Beef for Braising
4 unit
Beef Stock Concentrate
2 tablespoon
Worcestershire Sauce
9 ounce
Carrot
1 tablespoon
Flour
(Contains: Wheat)
4 slice
Swiss Cheese
(Contains: Milk)
1 teaspoon
Garlic Powder
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
4 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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 coated 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). Wash out bowl.
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 ¼ cup water (⅓ 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 is cooked through 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 toasts on top rack until cheese has melted and is lightly browned, 2-3 minutes. TIP: The broiler is a powerful tool! Keep an eye on the toasts to prevent burning.
Serve family style or divide stew between bowls and top with toasts (or serve on the side).
