French Onion Stew

Total Time Prep: 45 min. Cook: 6-1/3 hours
Yield 8 servings
Contest Winner
Test Kitchen Approved
What do you get when you cross French onion soup with pot roast? This decadent slow-cooker French onion stew is the amazing result.

Ingredients

  • 3 pounds boneless beef chuck roast
  • 1 teaspoon salt, divided
  • 1 teaspoon pepper, divided
  • 3 tablespoons olive oil
  • 5 medium onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 tablespoon maple syrup
  • 1 tablespoon all-purpose flour
  • 4 cups beef broth
  • 1 teaspoon minced fresh rosemary
  • 1 bay leaf
  • 1 cup uncooked spiral pasta
  • 1 cup shredded Monterey Jack cheese

Directions

  1. Sprinkle roast with half the salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pan to a 6-qt. slow cooker.
  2. Add onion and remaining 1/2 teaspoons of salt and pepper to the same pan; cook and stir until tender, 5-7 minutes. Reduce heat to medium-low. Cook 20-25 minutes, stirring every 5 minutes, until onions are a golden brown color. Add garlic and maple syrup; cook and stir 5 minutes longer. Sprinkle with flour. Add beef broth, stirring to loosen browned bits from pan. Transfer to slow cooker.
  3. Add rosemary and bay leaf to slow cooker. Cover and cook on high until beef is tender, about 6 hours. Remove beef and shred with two forks. Return beef to slow cooker.
  4. Remove bay leaf; discard. Add noodles; stir to coat. Top with Monterey Jack cheese. Cook until noodles are done, 20-25 minutes longer.

Nutrition Facts

1 serving: 473 calories, 26g fat (10g saturated fat), 123mg cholesterol, 869mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 40g protein.

This recipe takes your basic roast and elevates the flavors with cozy, onion-soup-inspired ingredients for a heartwarming meal. My family loves to enjoy this one on a cold night! —Amber McBride, Grain Valley, Missouri
Recipe Creator

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