Multicooker French Onion Beef and Mushroom Stew with Croutons
Servings Prep Time
4servings 15minutes
Cook Time
Servings Prep Time
4servings 15minutes
Cook Time
  • 1tablespoon extra-virgin olive oilplus more if needed
  • 20ounces cremini mushroomsquartered, divided
  • 1/2teaspoon kosher saltdivided
  • 1/2teaspoon black pepperfreshly ground, divided
  • 2tablespoons unsalted butter
  • 2large sweet onionsabout 2 pounds , thinly sliced
  • 2tablespoons all-purpose flour
  • 1 1/2cups dry white wine
  • 1pound lean beef stew meatcut into 1⁄2 inch pieces
  • 4cups low-sodium beef broth
  • 10sprigs fresh thymedivided
  • 1/2 baguettecut into 1⁄2 inch thick slices
  • 2ounces Gruyere cheesecoarsely grated
  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.