French Onion & Beef Stew With Cheesy Bread

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14 Ingredients

Number of servings

1/4 bunch thyme
2tablespoons Woolworths extra virgin olive oil
5 brown onions, thinly sliced
1 carrot, halved, thinly sliced
1 stalk celery, halved, thinly sliced
6 dried bay leaves
4 cloves garlic
100grams streaky bacon, thinly sliced
750grams beef blade steak, fat trimmed, cut into 5cm pieces
2tablespoons plain flour
2/3 cup dry sherry
1 beef stock cube, crumbled
1/2 baguette, thinly sliced diagonally
150grams gruyère, coarsely grated

Nutrition per serving

39% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

A hearty beef stew slow cooked for incredible flavour. Throw in some ridiculously tasty cheesy toast and you've got yourself a family dinner hit.

Tip:

Make a double batch of this stew and keep it in the freezer – ready to pull out for a quick weeknight meal.

Method

Step 1 of 4

Pick leaves from three-quarters of the thyme. Heat 1 tbs oil in a large frying pan over medium heat. Cook onion, carrot, celery, bay leaves and thyme leaves for 20 minutes, stirring occasionally, or until onion has softened. Add garlic and bacon, then cook for 5 minutes, stirring, or until bacon is golden and garlic is fragrant. Reserve 1/4 cup onion mixture. Transfer remaining onion mixture to a 5.5L slow cooker.

Step 2 of 4

Place beef in a shallow bowl. Add flour and toss to coat. Reheat remaining oil in same pan over high heat. Cook beef, in 2 batches, for 5 minutes, turning, or until browned. Return beef to pan with sherry and stock cube, then bring to the boil. Boil for 3 minutes or until reduced by half. Pour beef mixture into slow cooker. Add enough water to cover beef and onion. Cover and cook on low for 6 hours or on high for 3 hours or until meat is very tender.

Step 3 of 4

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place bread on tray and cook for 5 minutes or until lightly toasted. Sprinkle bread with reserved onion mixture and cheese. Bake for 5 minutes or until cheese is golden and has melted.

Step 4 of 4

Discard bay leaves and divide stew among bowls. Top with cheesy bread. Season with pepper. Serve scattered with remaining thyme.