french onion beef stew

french onion beef stew

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French onion soup is a classic dish. And, do you know that it has a curious history. That’s what’s so cool about food and certain dishes. They just don’t ‘appear’ without some background and reason for appearing. And, those that are timeless lasting centuries, well, you know they are classics. There’s a connection between this classic dish and my french onion beef stew!

What’s the Background of French Onion Soup

Such is the case with french onion soup. Yes, a classic. So, here’s one version of it from Vice.

Onion soup has been in France’s culinary repertoire for so long that it’s nearly impossible to know how it was first invented. While some attribute the recipe to King Louis XV who, returning from a hunt, saw his cupboards were bare except for onions, butter, and Champagne (serious First World problems), others claim Louis got the idea from Stanislas Leszczynski, duke of Lorraine and father of the Queen Consort of France. According to this version, Stanislas first tasted onion soup at an inn in the Champagne region. He found it so delicious that, according to Alexandre Dumas’ Grand dictionnaire de cuisine, he asked to see how it was made. While “the smell of the onion […] brought great tears to his eyes,” he managed to copy down the whole recipe.

French Onion Beef Stew

So, while this recipe doesn’t have the history behind it, it’s duly inspired by the tantalizing flavors of the soup. You’ve not only got some of the components of the soup, you’ve got chunks of tasty tender beef. And, using a few shortcuts never hurts when cooking, especially when you’re super busy and want to get a meal on the table! Here’s a bonus with this dish. If there’s a lot of broth/gravy left, refrigerate and then make some beef vegetable soup. Just add some vegetable or beef stock to the gravy and your veggies, and you’ve got yet another delicious meal!

french onion beef stew

french onion beef stew

Yield: About 4+ servings

Ingredients

  • 2 Tbl. Olive oil
  • 1 Tbl. Garlic, finely minced
  • 2 to 2 ½ lbs. beef, cut in about 2” chunks, prefer to use ribeye or NY strip cut
  • 1/3 cup flour, all purpose
  • 1 tsp. sea salt
  • 1 package (8 oz.) mushroom simmer sauce + 1 cup water, Seeds of Change
  • 1 can (18.5 oz.) French Onion soup, Progresso
  • 4 cups onions, thinly sliced, French cut (half moons)
  • 1 cup cheese, shredded, gruyere, fontina, swiss,

Instructions

  • Put the olive oil and garlic in the cooker.
  • Combine the flour and salt in a large mixing bowl. Add the beef chunks. Dump in the cooker.
  • Combine the mushroom sauce, soup and water in a large measuring cup and blend. Pour over the meat.
  • Add the onions on top.
  • Cook on [Meat] for 1.5 hours (pressure cooker).
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french onion beef stew

6 Comments

  1. P.S. Forgot to mention that I love Alexandre Dumas (The Count of Monte Cristo is one of my favorite novels.) Didn’t know he was such a food-o-phile and/or influential culinary voice back then. YAY! I learn somethin’ new every day. 🙂

    • Eeeegads! I’ll have to check that out! I remember when I was in the tutoring business, that book was a must on the English teachers’ reading list! You bet we learning somethin’ new every day! xoxo

  2. Smiling, Miss Ally! Just made the same (or similar) for TMOFW’s supper tonight — slow-roasted beef with seasonings (with onions, of course, and mushrooms, too) — “reinvented” from a previously frozen week’s repast. Whatever works! He was happy with it and that’s what counts. Waste not, want not! You seem to have your finger on the pulse of my pantry. (Feel free to use that as a “byline”, lol! 🙂 LOVE you and thank you, xo.

    • Ohhhh, Miss Kimmeee! We are always on the same channel! And, I just know Russ LOVED that slow roasted beef w/seasonings and onions…I mean it doesn’t get better. Hey, that’s one cool byline…’pulse on the pantry’!! I’ll use it aka courtesy of Kimmmeee girl! Love you xox PS…I have a box to send you…well, once I get the box and get it all packed up and ready to mail! xo

  3. Alice; this sounds so good and looks great! If using a crockpot, how long would I cook it? Pressure cookers scare me! Miss you girlfriend!

    • Hey, my girl! Oh, I used to be skeeerred of pressure cookers, too…remember my Mom back in those hollers letting that hissing screaming steam escape…I’d run for the hills! BUT, w/the new multi-cookers (I use a Cuckoo Multicooker…check it out on Amazon), and love love it! OK, so w/o a pressure cooker, I’d do a slow cooker on high say for 3 hours. It should be nice and tender. Use a good cut of beef (preferably grassfed b/c it cooks about 30% faster), like rib eye or ny strip. This is insanely GOOD! I had lots of gravy left and put in a canning jar (vacuum sealed) and refrigerated. All I’ll need to do is add some veggies for a great soup! Boy WE MISS Y’ALL! xoxoxo

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