French Onion Beef & Mushroom Stew With Croutons


  • 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
  • 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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