(1 quart4 servingsall-purpose flour

French Onion Beef & Mushroom Stew with Croutons

By Instant Pot Culinary Team

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4 Servings

French Onion Beef & Mushroom Stew with Croutons
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Recipe Details

Prep Time: 20 min

Cook Time: 6 hour

Cooking Technique: Slow Cook

Yield: 4 Servings

Ingredients

  • 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

INSTRUCTIONS

  1. Press Sear/Sauté and adjust the temperature to 425°F (218°C) and the timer to 1 Hour, and let heat for 5 Minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove and discard the thyme sprigs from the cooking pot. Stir in the mushrooms and let sit until heated through, about 3 Minutes.
  7. 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.
  8. 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.
  9. Ladle the stew into bowls and top with the croutons.

About the chef

Instant Pot® Culinary Team

Instant Pot® Culinary Team

When life’s moving fast and dinner needs to happen faster, the Instant Pot Culinary Team is here to make it deliciously doable. We cook up recipes for every Instant Pot appliance you’ve got your hands on—so whether you’re tackling Tuesday night or going all-out for the weekend, you’ll have the flavor without the fuss. No overthinking, no babysitting, just good food that works with your schedule (not against it).

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