Making this French onion beef stew is easy, and it’s also pretty quick to prepare. You can make this in your crockpot, so it’s ready to eat after a long, hard day at work. Just serve and eat.
- 1 lb of gemstone potatoes (red skin, purple, gold, and white potatoes) cut into 1 inch cubes
- 2 lbs of beef for stew
- 2 dried bay leaves
- 2 cups crinkle cut carrots
- 2 ribs of celery 1/2 inch slices
- 1 sweet onion, halved and sliced
- 3 cloves garlic minced
- 1 red onion, halved and sliced
- 5 sprigs of fresh thyme
- 5 sprigs of fresh rosemary
- 8 Cups of Beef Broth
- 1 Tablespoon Worcestershire sauce
- 2 Tablespoons Brittani Bo Bakers Fruity Que all Purpose seasoning
- 1/4 cup Pernod Liqueur
- French Bread cut into 8 1/2 inch thick slices
- Sliced cheese for topping provolone, Swiss
- Shaved Italian cheese blend cheese
- Combine all ingredients in crockpot EXCEPT for the cheeses, and bread. I like to place the fresh rosemary and thyme on top last, so I can remove it after it's finished cooking.
- Cover with lid and let simmer on high for 7 hrs, or until beef and potatoes are tender.
- Remove, Bay Leaves, Thyme and rosemary
- Spoon into oven safe bowls, top each serving with a slice of French bread, and cheese. My daughter and I like ours extra cheesy, so I use 2 slices of provolone cheese, 2 slices of Swiss cheese, and 1 Tablespoon of the shredded Italian cheese blend. (Feel free to use
more or less for your desired cheesiness)
- Place bowls on a baking sheet so that you can pull them out of the oven safely after broiling.
- Place in your oven on high broil with the tops of your stew about 6 inches from the flame.
- Broil for 5-7 mins, or until the cheese reaches your preferred crispiness.
Some people coat their beef in flour and fry it before adding it to the crockpot I choose to skip that step because the beef in this recipe is going to be tender and full of flavor regardless. Whether you want to coat your beef or not is up to you.
Other recipes you might like