French Onion Beef Stew
with Swiss Cheese Toasts
This stick-to-your-ribs meal is a true classic with a French onion twist. You’ll sear beef to a deep brown, slowly caramelize thyme-scented onion in butter, then simmer it all with potatoes, carrots and a splash of umami-rich Worcestershire sauce. Fill up those lucky bowls, and serve with crisp, cheesy toasts for dipping (just like the original!).
This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Onion
12 ounce
Potatoes
9 ounce
Carrots
16 ounce
Beef for Braising
1 tablespoon
Flour
(Contains Wheat)
1 teaspoon
Garlic Powder
1 teaspoon
Dried Thyme
2 tablespoon
Worcestershire Sauce
4 unit
Beef Stock Concentrate
2 unit
Demi-Baguette
(Contains Soy, Wheat)
4 slice
Swiss Cheese
(Contains Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Wash and dry 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.
• Open package of beef* 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 oil in a large, heavy- bottomed pot over medium-high heat. Add beef and cook, stirring occasionally, until browned, 4-5 minutes (for 8 servings, you may need to cook in batches depending on the size of your pot). • Using a slotted spoon, transfer beef to bowl used for seasoning.
• Melt 4 TBSP butter (8 TBSP for 8 servings) in pot used for beef over medium heat. • Add onions and 1⁄4 cup 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, thyme, 2 tsp sugar (4 tsp for 8), and a splash of water; cook, stirring occasionally, until caramelized, 2-3 minutes more. Season with salt and pepper.
• Add beef, potatoes, and carrots to pot with onions. Stir to combine. Season with salt and pepper. • Add Worcestershire sauce, stock concentrates, and 5 cups water (8 cups for 8 servings). Stir to combine.
• Bring stew to a boil, then cover and reduce heat to medium low. Cook until beef and veggies are tender, stirring halfway through, 40-45 minutes. • Season with salt and pepper to taste.
• While stew cooks, adjust oven rack to top position; heat broiler to high. • Cut each baguette crosswise into 8 rounds for a total of 16 rounds (32 rounds for 8 servings). • Cut Swiss cheese slices into 4 squares each for a total of 16 squares (32 squares for 8). • Spread out baguette slices on a baking sheet; top each with one cheese square. • Broil crostini on top rack until cheese is melted and lightly browned, 2-3 minutes. TIP: The broiler is a powerful tool! Keep an eye on the crostini to prevent burning.
• Serve family style or divide stew between bowls and top with crostini (or serve on the side).
Beef is fully cooked when internal temperature reaches 145°.
