1 1/2 pound(s) lean beef stew meat, trimmed and cut into 1/2-in. pieces
Kosher salt and pepper
3 tablespoon(s) all-purpose flour
4 thick slices country bread
4 ounce(s) Gruyère or Swiss cheese, grated (about 1 cup)
Instructions
Tie a piece of thread or kitchen twine around the thyme sprigs and
place them in a 5- to 6-qt slow cooker. Add the chicken broth,
apple juice, carrots and onions and mix to combine.
Season the beef with 1/2 tsp each salt and pepper; sprinkle with
the flour. Add the beef and any 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.
When the stew has 10 minutes left to cook, heat the broiler. Place
the bread on a foil-lined broiler-proof baking sheet. Sprinkle with
the cheese and remaining tsp thyme. Broil until the cheese starts to
brown, 1 to 2 minutes. Spoon the stew into bowls and top with the
Gruyère toasts.
Nutritional Information
(per serving)
Calories 540
Total Fat 18g
Saturated Fat 8g
Cholesterol 142mg
Sodium 720mg
Total Carbohydrate 41g
Dietary Fiber 4g
Sugars n/a
Protein 53g
Calcium --
Originally Submitted
1/13/2012
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