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French Onion Beef Stew with Potatoes and Carrots
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1.5 pounds beef stew meat, cut into chunks
  • 4 medium potatoes, peeled and cubed
  • 4 carrots, peeled and sliced
  • 3 large onions, thinly sliced
  • 4 cups beef broth
  • 2 tablespoons all-purpose flour
  • 2 tablespoons Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring often, until they turn golden and soft, about 10 minutes.
  • Add the beef stew meat to the skillet and brown it on all sides for 5 minutes. Sprinkle in the flour and stir to coat the meat and onions.
  • Transfer the mixture to the slow cooker. Add the potatoes, carrots, garlic, thyme, Worcestershire sauce, salt, and pepper.
  • Pour the beef broth over everything and stir gently to combine.
  • Cover and cook on low for 8 hours until the beef is tender and the gravy has thickened.
  • Taste and adjust salt and pepper before serving.

Notes

Caramelizing the onions first builds the signature French onion depth, so do not skip that step even if you are short on time. Leftovers keep well in the fridge for three days and reheat nicely on the stovetop with a splash of broth to loosen the gravy. If the stew tastes too mild after cooking, stir in an extra teaspoon of Worcestershire sauce right before serving.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Large Skillet