French Onion Beef & Mushroom Stew with Croutons


  • 1 tbsp extra-virgin olive oil
  • 20 ounces small cremini mushrooms
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp unsalted butter
  • 2 large sweet onions
  • 2 tbsp all-purpose flour
  • 1½ cups dry white wine
  • 1 pound lean beef stew meat
  • 4 cups (1 quart, or 950 ml) low-sodium beef broth
  • 10 sprigs fresh thyme
  • ½ baguette
  • 2 ounces Gruyere cheese
  • 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 linea broiler-proof baking sheet with nonstick aluminum foil. Remove the leaves from theremaining 2 thyme sprigs.
  • Arrange the baguette slices on the prepared baking sheet and broil until crisp, butnot 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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