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Slow-Cooker French Onion Beef Stew Recipe

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Crockpot French Onion Beef Stew

A comforting slow-cooker stew inspired by classic French onion flavors — perfect for chilly evenings or any time you crave a hearty, savory meal.
Course Crockpot, Dinner, Slow Cooker, Soup
Cuisine American, French
Author Catherine’s Plates

Equipment

  • Large deep skillet
  • Cutting board and sharp knife
  • 6-quart crockpot or slow cooker
  • Non-stick cooking spray

Ingredients

  • 1 1/2 lbs beef stew meat
  • 1 TBS cooking oil
  • Salt and pepper, to taste
  • 6 TBS butter, divided
  • 2 large yellow onions, sliced thick
  • 1 pkt au jus gravy mix
  • 1 pkt Lipton onion soup mix
  • 1 (10.5) oz can French onion soup
  • 1/2 can water
  • 6 oz shredded Swiss or Gruyère cheese, divided
  • Dried or fresh parsley for garnish

Instructions

  • Season the beef stew meat on all sides with salt and pepper.
  • Heat a large skillet over medium-high heat. Add the cooking oil and some butter and let it sizzle.
  • Sear the seasoned stew meat in the hot skillet until browned on one side. Turn and brown all sides, removing excess grease as needed. Allow the meat to brown well before transferring.
  • Spray the inside of a 6-quart crockpot with non-stick cooking spray. Place half of the sliced onions in the bottom of the crockpot and arrange the seared beef on top of them.
  • Cover the beef with the remaining sliced onions.
  • Sprinkle the au jus gravy mix and the Lipton onion soup mix over the onions. Pour the can of French onion soup over the top, then fill the empty soup can halfway with water and add that as well.
  • Dot the top with about five pats of butter.
  • Cover and cook on low for 6–7 hours or on high for 3.5–4.5 hours, until the beef is tender and the onions are nicely browned.
  • Remove the lid and sprinkle 4 oz of the shredded Swiss or Gruyère cheese over the top. Replace the lid briefly to let the cheese melt. Garnish with parsley before serving.
  • Serve the stew over mashed potatoes, rice, or pasta, alongside your favorite vegetable.
  • Optional: For cheesy toasted bread, butter slices of French bread, sprinkle with a little Swiss or Gruyère, and bake on a sheet pan at 425°F (220°C) for 7–8 minutes, or until the cheese is melted and golden.