French Onion Beef & Mushroom Stew With Croutons

By: Instant Pot Culinary Team

French Onion Beef & Mushroom Stew With Croutons
cuisine icon Cooking Technique
Slow Cook
cuisine icon Keywords
(1 quart, 28 g, 30 ml, 350 ml, 4 servings, 454 g, 5 cm, 567 g quartered, about 2or 907 g, all-purpose flour, baguette cut into ½-inch-thick slices, beef, coarsely grated, cook 6 hour, cut into ½-inch pieces, divided, dry white wine, duo crisp tested, duo crisp ultimate lid tested, extra-virgin olive oil 15 ml plus more if needed, freshly ground black pepper, gruyere cheese 57 g, Instant Pot Culinary Team, kosher salt divided, large sweet onions thinly sliced, mushroom, or 950 ml) low-sodium beef broth, prep 20 min, slow cook, sprigs fresh thyme divided, unsalted butter

prep icon Prep Time
20 min
cook icon Cook Time
6 hour

serving icon Servings
4 Servings
Ingredients
  • 1 tbsp extra-virgin olive oil 15 ml plus more if needed
  • 20 ounces small cremini mushrooms 567 g quartered, divided
  • ½ tsp kosher salt divided
  • ½ tsp freshly ground black pepper, divided
  • 2 tbsp unsalted butter, 28 g
  • 2 pounds large sweet onions thinly sliced, about 2or 907 g
  • 2 tbsp all-purpose flour, 30 ml
  • 1 ½ cups dry white wine, 350 ml
  • 1 pound lean beef stew meat 454 g, cut into ½-inch pieces, 5 cm
  • 4 cups (1 quart, or 950 ml) low-sodium beef broth
  • 10 sprigs fresh thyme divided
  • ½ baguette cut into ½-inch-thick slices, 5 cm
  • 2 ounces Gruyere cheese 57 g, coarsely grated
Instructions
  • Press Sear/Sauté and adjust the temperature to 425°F (218°C) and the timer to 1 Hour, and let heat for 5 Minutes.
  • Add the olive oil, followed by half the mushrooms and ¼ tsp each of the salt and black pepper. Cook, stirring occasionally, until golden brown, Cook, stirring occasionally, until golden brown, 6 to 8 Minutes. Transfer the mushrooms to a plate. Repeat this step with the remaining mushrooms and remaining ¼ tsp each salt and black pepper, adding more oil, if needed. Set the mushrooms aside.
  • Reduce the temperature to 350°F (175°C). Add the butter and onions to the cooking pot, cover with the lid, and cook, stirring occasionally, until very tender, 12 to 15 Minutes. Uncover, increase the heat to 400°F (205°C), and continue cooking until the onions turn golden brown, 10 to 15 Minutes more.
  • Sprinkle the flour over the onions in the cooking pot and cook and stir for 1 Minute. Add the wine, increase the heat to 425°F (220°C), and simmer until the liquid has reduced by half, about 8 Minutes. Press Cancel.
  • Add the beef to the cooking pot along with the broth and all but 2 thyme sprigs. Cover with the lid, press Slow Cook, choose the High Setting, and adjust the timer to 5 Hours. Cook until the beef is tender, 4½ to 5 Hours. Press Cancel.
  • Remove and discard the thyme sprigs from the cooking pot. Stir in the mushrooms and let sit until heated through, about 3 Minutes.
  • Make your croutons 10 Minutes before serving. Heat the broiler of your oven and line a broiler-proof baking sheet with nonstick aluminum foil. Remove the leaves from the remaining 2 thyme sprigs.
  • Arrange the baguette slices on the prepared baking sheet and broil until crisp, but not brown, 1 Minute per side. Sprinkle the slices with the Gruyère and thyme leaves, and broil until the cheese is melted and beginning to brown, about 1½ Minutes.
  • Ladle the stew into bowls and top with the croutons.
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