French Onion Beef Stew Even Julia Child Would Love

Okay, time for true confessions.  I don't really like "stew" all that much.  Maybe it's because the old way of doing things resulted in mushy vegetables, which I cannot stomach.  Maybe it's because everything was touching and I'm one of those "keep my food separate" kind of girls.  I'm not sure, but I have found that I can make stew I like and if I like it, that's high praise, so I am sure you will too!

French Onion Beef Stew

Delicious stew with non-mushy veggies! 
Even Julia Child would approve.  : )

• 8 sprigs of fresh thyme, plus 1 tsp. of leaves
• 14.5 oz. chicken stock
• 1 c. apple juice
• 4 medium carrots, cut into 1/4 inch pieces
• 2 onions, thinly sliced
• 1 1/2 lb. LEAN beef stew meat, trimed and cut into 1/2 inch pieces
• 3 T. flour
• McCormick Montreal Steak Seasoning
• 4 slices of country bread (I buy whole grain frozen bread at HEB)
• 1 c. Gruyere cheese, grated

EXCITEMENT!  You are finally going to get to use that kitchen twine you have in the kitchen, but never use.  Yes!  Kitchen twine!  Tie a piece of kitchen twine around the thyme springs and place them in the slow cooker.  Add the chicken stock, apple juice, carrots and onions and mix to combine. 

Season the meat with salt and pepper, or even better with McCormick Montreal Steak Seasoning.  It's FABULOUS!  Sprinkle with flour.  Add the beef and excess flour to the slow cooker and mix to combine.  Cook, covered (why would the slow cooker not be covered?) until the beef and vegetables are TENDER, not MUSHY, 7 hours on LOW or 4 hours on HIGH.

If you use the frozen bread, it has to be thawed about 30 minutes prior to baking.  If you skip this step you will get crispy crust on the outside and a cold center on the inside.  If you purchase bread from the grocery store baker, you can just slice it into thick slices, sprinkle with Gruyere cheese and fresh thyme leaves, then pop under the broiler when the stew has about 10 minutes left to cook.  If you use the frozen, you'll need to factor in baking time, slicing, and putting under the broiler until the cheese is just melted.  And if that's too much trouble, just slice the bread and go with that.  The stew is so delicious you'll need that bread to sop up every last drop.