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Slow Cooker French Onion Beef Stew in the Crockpot
#catherinesplates #crockpot #beefstew
Today's Recipes: https://catherinesplates.com/crockpot-french-onion-beef-stew/
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0:00
Hey everyone and welcome back. Today is
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crockot day. Yeah, it's that season and
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we're in the middle of October, so we've
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got to bring this one out. This is
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French onion beef stew. All the flavors
0:15
that you love in a French onion soup in
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a stew form. So, it's going to be a
0:22
thicker, more heartier recipe that you
0:26
can put over mashed potatoes or rice or
0:30
even pasta if you want to do that. And
0:33
then we have the crunchy French bread
0:36
slices, buttered up, toasted with some
0:39
guer cheese on top. And then I made
0:43
these delicious green beans, freshpicked
0:48
and sauteed down to Thomas's liking. All
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right, you guys. Let's put this one
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together.
0:57
We've got some stew meat here. This is 1
0:59
and 12 lbs. Now, if you don't have stew
1:03
meat, you can find a good roast. Just
1:06
chop that up into kind of bite-sized
1:08
pieces like they have here. Now, we are
1:12
going to sear these up before we put
1:14
them in the crock pot. So, you're just
1:16
going to grab a large deep skillet.
1:19
We're going to put that on a medium high
1:21
heat.
1:23
I want to get this going.
1:27
There we go. Almost on a high heat
1:30
because we really want to crisp up the
1:32
beef and give it nice texture and some
1:35
kind of crispy ends to them and then
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lock in some seasoning to it.
1:42
All right, I'm going to do the grab
1:43
here.
1:49
One tablespoon of cooking oil.
1:53
Now, while we're letting that heat up,
1:55
we're going to add some butter. Not the
1:58
whole stick here. I just forgot to put
2:00
the butter in my dish that we cleaned
2:02
out.
2:04
So, there we go. And we'll add one
2:07
tablespoon of butter to the hot oil. Let
2:10
that get melted down.
2:13
There we go. One tablespoon.
2:19
All right, let's come over here to the
2:21
stew meat.
2:23
There we go. Now, I'm going to keep the
2:26
seasonings on the stew meat pretty
2:28
simple. We're going to grab some salt,
2:31
crack it right across the top of it,
2:34
and then we'll crack some black pepper
2:37
on top of it.
2:40
And we're going to place the stew meat
2:42
into our pan. Seasoning side down.
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Here we go.
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Hot. Let's do that.
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You hear that sizzle? That's what you
2:54
want
2:56
for sure. All right. Seasoning side down
3:00
with our beef stew meat.
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Going to break it up.
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I'm going to let it cook for about 3
3:12
minutes
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so it's nice and golden brown on the
3:16
bottom.
3:18
Probably some crispy bits to it also.
3:22
Now, while we're waiting for that to
3:24
happen,
3:27
grab the salt. Salted fat side here. And
3:31
some black pepper.
3:35
You always want to sear in some flavor.
3:45
Make sure you hang on to the rest of the
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butter. We're going to need that at the
3:48
end of the recipe.
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All right. Now, while you're waiting on
3:53
the beef stew to get nice and brown on
3:56
one side, we're going to take two very
3:58
large onions
4:01
and we're going to take off the ends.
4:04
in the outer layer. And I'm going to
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show you what we're going to do next to
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it.
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Plow your knife through. These are large
4:12
yellow onions. Now, you can use like
4:14
medalia onions if you want to do that.
4:17
White onions, whatever you like to use
4:20
for your onions.
4:25
[Music]
4:36
You know, when you're making a French
4:38
onion soup, you have to have lots of
4:40
onions. And we're going to let the slow
4:42
cooker, the crock pot, do all the work
4:46
with softening down these onions and
4:48
giving lots of flavor and becoming kind
4:51
of caramelized. So, we're not going to
4:53
do that in a separate pot.
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There we go.
5:04
All right, let's come back to our stew
5:06
meat. Look at that. Oh, yeah.
5:09
Let's start turning it around,
5:13
getting it brown on the other side.
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We're going to get this side for a few
5:20
minutes and then we'll just keep
5:21
rotating it until it gets all nice and
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brown and crispy on the ends of the beef
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stew here.
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Let's go slice up some onions. We're
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going to keep these as whole as possible
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to make nice rings.
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So, I'm just going to take my knife,
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turn the onion just on its side, and run
5:43
my knife through it. Just like that.
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kind of like you're gonna make some
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onion rings.
5:50
Just watch your hands. Have a nice grip
5:53
on it.
5:57
Yeah.
5:59
How's everybody doing today? Let me
6:01
know. Let everyone know. I hope it's a
6:04
great day.
6:09
It's a Sunday today and I'm starting off
6:12
early with this one so I can get it in
6:13
the crock pot and then just let it do
6:15
its thing.
6:16
and we'll enjoy it later. Now, what
6:19
we're going to do, just pop them out
6:22
like the little rings. Just like that.
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We're going to layer these in the crock
6:28
pot. So,
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we want these to be equal all over the
6:32
place.
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There we go. Now, this step is optional.
6:40
If you want to just take your stew meat
6:42
and throw it into the crock pot during
6:44
that level, then that's totally fine.
6:47
You don't have to brown it up. What I'm
6:49
going to do is take some of this juice
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out and really crisp up the beef. Just
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take some paper towels and put it in
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there.
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Move it around. Let it absorb a lot of
7:01
that excess
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liquid.
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That way it's not stewing in the pan.
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Two more minutes.
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And while we're waiting for our meat to
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finish cooking there, we're going to
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take the lid off of our crock pot. Take
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some cooking spray and spray the inside
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of your crock pot.
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All right, you guys. Doesn't that look
7:30
delicious?
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Look at that. Little bite-sized
7:34
pieces of goodness there.
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Let's start layering everything into the
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crock pot. And I've got some delicious
7:42
stuff happening.
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All right, the first thing we're going
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to do is layer half of our onions into
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the bottom of the crock pot. Kind of
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make it the bed down there.
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So that's almost like one large onion
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down there. And then we're going to
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place all the meat on top.
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I'm just going to pick it up. Get the
8:07
rest on there. There we go. Make a nice
8:11
layer there.
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Now, what we're going to do is add the
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rest of the onions.
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Right on top. Hide it. Hide it. Hide the
8:21
meat. Here we go, y'all. These are going
8:24
to dwindle down to nothing. So, don't
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worry about that. Don't think you got
8:28
all these onions in there. They're going
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to melt down.
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You're going to need one packet of au
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gravy by McCormick. This is 1 oz
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package.
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We're going to sprinkle it on top. Cover
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those onions.
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There we go.
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All right. We're going to sprinkle in
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one package of Liptin onion soup mix.
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Flavor, flavor, flavor. There we go.
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Lots of flavor. Well, well, well. One
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can of French onion soup by Campbell.
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This is a 10.5 oz size. You can use any
9:17
brand you want.
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Just pour it right on top.
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It's all going to melt together.
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Half a can of water. dilute some of
9:31
those flavors. Get them down on in
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there. Oh my gosh, I cannot wait for
9:35
this one, you guys.
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All right,
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let's move this off to the side for a
9:42
second. Remember the butter that I told
9:44
y'all to save, right? We're going to
9:47
make ps of butter from it
9:50
and place it all on top.
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This will get in with those onions.
9:58
We'll do about five pats of butter.
10:02
Can y'all see that?
10:05
Mhm. All right. One more pat of butter
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right there.
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Yeah. It's a very rich dish. It's
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Sunday. We're feeling good today. So,
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it's going to go over some mashed
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potatoes
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and be served up with some green beans.
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Let me get some of that off of there.
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Here we go. Okay, we're going to place
10:30
the lid on. We're going to cook this for
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about 3 to four hours on high or five to
10:35
six hours on low until that stew meat is
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nice and tender. You can put a fork in
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it and it just breaks apart. All the
10:43
onions are nice and caramelized down in
10:45
there and it's delicious. And then we're
10:48
going to finish it off with our guer
10:51
cheese. And then I'm going to serve it
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up, like I said, with some mashed
10:55
potatoes, green beans, and that crusty,
10:58
buttery, toasted bread that's going to
11:00
have some extra grer cheese on top. You
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know how you like it on top of a French
11:05
onion soup. Okay, you guys, I'll be
11:08
back. Okay, you guys, look at that.
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Took 4 and 1/2 hours, and this is so
11:14
tender. Thomas tried a piece of the meat
11:17
and he said, "Oh, yeah, it is perfect."
11:19
Because this is reminiscent of a French
11:22
onion soup,
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we've got some Swiss and gruer cheese
11:28
and we're going to put it all on top.
11:30
Now, this was an 6 oz package and I took
11:33
a little bit out of it for the bread
11:34
that we toasted in the oven. So, I'm
11:37
going to put this on top.
11:40
Woo! Just put it on there.
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So, it's about 4 ounces.
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And then what I'm going to do is put the
11:48
lid back on.
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We're going to let that cheese melt. All
11:54
right, the cheese has melted. Got a
11:57
little bit of parsley on top for a bit
11:59
of color. Let's go in. I'm going to put
12:02
this over some mashed potatoes. Look at
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that. Woo!
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Look at this, you guys.
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And we got that nice crusty bread.
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Mhm.
12:23
And we've got the green beans that I
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sauteed down for Thomas. And then he
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made those lovely mashed potatoes. Let's
12:30
grab a fork. Going to give that a try.
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All right. There's my bite. Onions and
12:37
all
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and cheese.
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That is like the kiss of beef stew
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with French onion, y'all. Look at that
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plate. That beef is so tender and so
13:04
flavorful and so delicious. Make sure
13:07
you pair that with some delicious mashed
13:09
potatoes.
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Mhm.
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Look at that bread. Nice and toasty.
13:20
Got the cheese on top. That grareer
13:22
Swiss cheese. Yeah, good for dipping.
13:25
Pour a lot of sauce on that. All right,
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you guys. Thumbs up on this one.
13:30
Happy Croctober.
13:33
That means Crock Potter or slow cooker
13:35
recipes in the month of October. All
13:38
right, you guys. I'll see y'all on the
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next episode. Bye.
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