French Onion Beef Stew

🥘 Ingredients

• Swiss
• Swiss cheese
  8 slice
• Worcestershire sauce
  4 tbsp
• beef for braising
  2 lb
• beef stock concentrate
  8 unit
• butter
• carrots
  18 oz
• cooking oil
• demi-baguettes
  8 unit
• dried thyme
  2 tsp
• flour
  2 tbsp
• garlic powder
  2 tsp
• onions
  4 unit
• pepper
• potatoes
  24 oz
• salt
• sugar
• water
  84 tbsp

🍳 Cookware

• medium bowl
• large pot
• slotted spoon
• baking sheet

1. 

   1

   Wash and dry all 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.

   onions: 4 unit, potatoes: 24 oz, carrots: 18 oz
2. 

   2

   Open package of beef for braising 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 cooking oil in a large pot over medium-high heat. Add coated beef and cook, stirring occasionally, until browned, ⏱️ 4-5 minutes . Wash out bowl. Using a slotted spoon , transfer beef to a bowl used for seasoning.

   beef for braising: 2 lb, flour: 2 tbsp, salt, pepper, cooking oil
3. 

   3

   Melt 4 TBSP butter (8 TBSP for 8 servings) in a pot used for beef over medium heat. Add onions and water (1/3 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 , dried thyme , 2 tsp sugar (4 tsp for 8), and a splash of water; cook, stirring occasionally, until caramelized, ⏱️ 2-3 minutes . Season with salt and pepper.

   butter, water: 4 tbsp, garlic powder: 2 tsp, dried thyme: 2 tsp, sugar
4. 

   4

   Add beef, potatoes, and carrots to pot with onions. Stir to combine. Season with salt and pepper. Add Worcestershire sauce , beef stock concentrate , and water . Stir to combine.

   Worcestershire sauce: 4 tbsp, beef stock concentrate: 8 unit, water: 5 c
5. 

   5

   Bring stew to a boil, then cover and reduce heat to a simmer. Cook until beef is cooked through and veggies are tender, stirring halfway through, ⏱️ 40-45 minutes . Season with salt and pepper.
6. 

   6

   While stew cooks, adjust oven rack to top position; heat broiler to high. Cut each demi-baguette crosswise into 8 rounds for a total of 16 rounds (32 rounds for 8 servings). Cut demi-baguettes , then cut Swiss cheese slices into 4 squares each for a total of 16 squares (32 squares total). Spread out baguettes on a baking sheet and top each with cheese. 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.

   demi-baguettes: 4 unit, Swiss
7. 

   7

   Serve with with demi-baguettes and topped with Swiss cheese or serve on side.

   demi-baguettes: 4 unit, Swiss cheese: 8 slice
8. 8

   Serve family style or divide stew between bowls and top with toasts. Beef is fully cooked when internal temperature reaches 145 degrees F.