Aunt Betty's French Onion Stew

Aunt Betty's French Onion Stew

Betty added the dry soup mix, that was not part of the original recipe in Woman's Day. I like to use my All-Clad slow cooker with the Cast-Aluminum Insert, that allows you to brown the meat first, then slow cook for 4 hours.  Available at my favorite store, Williams Sonoma, of course!

Recipe by: Betty Ross (Knowles)                                                           Yield: 4 servings

Ingredients
8 sprigs fresh thyme, plus 1 teaspoon leaves, divided
1 (14½-ounce) can low sodium chicken broth
1 cup apple juice
4 medium carrots, cut into 1/4"-inch pieces
2 onions, thinly sliced
1 1/2 pounds lean beef stew meat, trimmed and cut into 1/2-inch pieces
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
4 thick slices country bread
4 ounces Gruyere or Swiss cheese, grated
Knorr French Onion dry soup mix, to taste

Directions

Tie a piece of thread or kitchen twine around the thyme sprigs and place them in a 5 to 6-quart slow cooker. Add the chicken broth, apple juice, carrots and onions and mix to combine.

Season the beef with 1/2 teaspoon each salt and pepper; sprinkle with the flour. Add the beef and excess flour to the slow cooker and mix to combine. Cook, covered, until the beef and vegetables are tender, 7 to 8 hours on low or 4 to 5 hours on high.

After an hour of cooking, add the dry soup mix, one tablespoon at a time, until desired taste.

When the stew has 10 minutes left to cook, heat the broiler. Place the bread on a foil-lined baking sheet. Sprinkle with cheese and remaining teaspoon thyme. Broil until the cheese starts to brown, 1 to 2 minutes. Spoon the stew into bowls, and top with the Gruyere toasts.

Notes

I use about half of the French onion dry mix, as Skippy likes the extra salt.

Original recipe from: Woman's Day Magazine