French · Serves 2
with Cheesy Crostini
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!).
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°.
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