Multicooker French Onion Beef and Mushroom Stew with Croutons
By :Kate Merker
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Votes: 1
Rating: 3
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Diet Low Carb
Cooking Technique Multicooker
Main Ingredient Beef, Mushrooms, Onion
Prep Time 15 minutes
Cook Time 6 hours
Servings
4 servings
Ingredients
  • 1 tablespoon extra-virgin olive oil plus more if needed
  • 20 ounces cremini mushrooms quartered, divided
  • 1/2 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper freshly ground, divided
  • 2 tablespoons unsalted butter
  • 2 large sweet onions about 2 pounds , thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups dry white wine
  • 1 pound lean beef stew meat cut into 1⁄2 inch pieces
  • 4 cups low-sodium beef broth
  • 10 sprigs fresh thyme divided
  • 1/2 baguette cut into 1⁄2 inch thick slices
  • 2 ounces Gruyere cheese coarsely grated
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Diet Low Carb
Cooking Technique Multicooker
Main Ingredient Beef, Mushrooms, Onion
Prep Time 15 minutes
Cook Time 6 hours
Servings
4 servings
Ingredients
  • 1 tablespoon extra-virgin olive oil plus more if needed
  • 20 ounces cremini mushrooms quartered, divided
  • 1/2 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper freshly ground, divided
  • 2 tablespoons unsalted butter
  • 2 large sweet onions about 2 pounds , thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups dry white wine
  • 1 pound lean beef stew meat cut into 1⁄2 inch pieces
  • 4 cups low-sodium beef broth
  • 10 sprigs fresh thyme divided
  • 1/2 baguette cut into 1⁄2 inch thick slices
  • 2 ounces Gruyere cheese coarsely grated
Votes: 1
Rating: 3
Rate this recipe!
Instructions
  1. Press Sear/Sauté on the multicooker, adjust the temperature to 425°F and the timer to 1 hour, and let heat for 5 minutes.
  2. Add the olive oil, followed by 1/2 the mushrooms and 1/4 teaspoon each of the salt and black pepper.
  3. Cook, stirring occasionally, until golden brown, 6 to 8 minutes. Transfer the mushrooms to a plate. Repeat this step with the remaining mushrooms and remaining 1/4 teaspoon each salt and black pepper, adding more oil, if needed. Set the mushrooms aside.
  4. Reduce the temperature to 350°F . Add the butter and onions to the pot, cover with the lid, and cook, stirring occasionally, until very tender, 12 to 15 minutes.
  5. Uncover, increase the heat to 400°F , and continue cooking until the onions turn golden brown, 10 to 15 minutes more.
  6. Sprinkle the flour over the onions in the pot and cook and stir for 1 minute. Add the wine, increase the heat to 425°F , and simmer until the liquid has reduced by half, about 8 minutes. Press Cancel.
  7. Add the beef to the pot along with the broth and all but 2 thyme sprigs. Cover with the lid, press Slow Cook H, and adjust the timer to 5 hours. Cook until the beef is tender, 4 1/2 to 5 hours. Press Cancel.
  8. Remove and discard the thyme sprigs from the pot. Stir in the mushrooms and let sit until heated through, about 3 minutes.
3 replies
  1. Isabel
    Isabel says:

    What is a multicooker? Is it same as an instant pot? How would i adjust temperatures? Thanks all for advice!

  2. Instant Pot
    Instant Pot says:

    A Multicooker isn’t a pressure cooker. You could use the saute function and slow cook option on your instant pot.

  3. Lindsay001
    Lindsay001 says:

    Prep time is really about an hour. Cooking each ingredient separately, removing and setting aside to add later is prep time to my mind, and easier done on the stove, rather than the Instant Pot.

    If you are looking for an easy one pot stew, there are better solutions.

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