French onion, beef and mushroom stew with croutons

French onion, beef, and mushroom stew with croutons is a modern twist on traditional French cuisine. It combines the heartiness of beef stew with the rich, umami flavours of French onion soup.

The origins of French Onion Soup can be traced back to Roman times, although the French elevated the dish to its current renowned status. Traditionally, it was considered a humble meal, made from onions and broth, and was a way for peasants to use abundant, inexpensive ingredients. Adding beef to this foundation transforms the soup into a more substantial stew, while mushrooms add an additional earthiness and texture layer.

The inclusion of croutons nods to the classic presentation of French onion soup, which is typically gratinéed with croutons and cheese.

Made in a slow cooker, this dish can be prepared in the morning and left cooking for about five hours. Recipe compliments of Instant Pot.

Ingredients

• 1 tbsp extra-virgin olive oil 15 ml plus more if needed
• 567 g small cremini mushrooms  quartered, divided
• ½ tsp kosher salt divided
• ½ tsp freshly ground black pepper, divided
• 2 tbsp unsalted butter
• 2 large sweet onions thinly sliced
• 2 tbsp all-purpose flour, 30 ml
• 1 ½ cups dry white wine, 350 ml
• 454 g lean beef stew meat, cut into small pieces
• 4 cups low-sodium beef broth
• 10 sprigs fresh thyme divided
• ½ baguette cut into thick slices
• 57 g hard cheese, coarsely grated

Method

1. Prepare your slow cooker. Press Sear/Sauté and adjust the temperature to 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. 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 175°C. Add the butter and onions to the cooking pot, cover with the lid, and cook, stirring occasionally, until very tender. Uncover, increase the heat to 205°C, and continue cooking until the onions turn golden brown.
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 220°C, and simmer until the liquid has reduced by half. 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. Cook until the beef is tender (4½ to 5 hours).
6. Remove and discard the thyme sprigs from the cooking pot. Stir in the mushrooms and let sit until heated through.
7. Make your croutons 10 minutes before serving. Heat the broiler of your oven and line a broiler-proof baking sheet with nonstick aluminium foil. Remove the leaves from the remaining 2 thyme sprigs.
8. Arrange the baguette slices on the prepared baking sheet and broil until crisp, but not brown. Sprinkle the slices with the cheese and thyme leaves, and broil until the cheese is melted and beginning to brown.
9. Ladle the stew into bowls and top with the croutons.